All natural baking mix. Healthier by nature. Gluten free. Made in USA.
Muffin Mix: Gluten Free Flour Blend (White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour), Cane Sugar, Non GMO Aluminum Free Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Cinnamon, Xanthan Gum, Natural Vanilla. Crunch Topping: Turbinado Sugar, White Rice Flour, Brown Rice Flour, Cinnamon.
You will need: 2 teaspoons of butter, softened (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 1/3 cup of oil; 2 large eggs, lightly beaten (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 2/3 cup of milk (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs). 1. Preheat the oven to 400 degrees F. Place 12 paper baking cups in a medium muffin pan (or 6 baking cups if using a large muffin pan). 2. Add contents of topping mix packet to a small bowl. Add butter and combine until crumbly. Set aside. 3. Combine muffin mix, oil, eggs and milk to a large bowl. Using a large spoon or spatula, combine until just incorporated. 4. Divide batter among muffin cups. 5. Sprinkle crumb topping evenly over muffin batter. 6. Bake for 15-18 minutes for medium muffins or 20-22 minutes for large muffins. 7. Cool muffins in pans. For crumb cake, preheat the oven to 400�F. Grease the bottom only of an 8-inch square pan. Pour batter into prepared pan and sprinkle crumb topping evenly over batter. Bake for 23 minutes. Makes 12 medium (or large 6) muffins or 16 pieces of crumb cake. High Altitude (3500-6500 ft): Please visit www.ardennefarm.com. Do not eat raw batter.
Always refer to the actual package for the most accurate information