Salt, Niacin, Sugar, Dextrose, Riboflavin, Calcium Carbonate, Modified Corn Starch, Corn Starch, Canola Oil, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Sulfate, Thiamin Mononitrate, Iron, Vitamin B12, Vitamin B6 Hydrochloride, Distilled Monoglycerides, Sodium Stearoyl-2-Lactylate, Propylene Glycol Esters of Fatty Acids, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake and Blue 2 Lake), Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Citric Acid and BHT (Antioxidants)
All You Need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees for 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Mini-Muffins: Lightly spray 18 mini-muffin cups with no-stick cooking spray or line with mini-muffin paper baking cups (we recommend using Crisco No-Stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees for 10 to 12 minutes or until golden brown.
Always refer to the actual package for the most accurate information