Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnut Pieces, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Toasted Wheat Germ, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness Preserved by BHT.
Making MuffinsYou Will Need: 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs.1. Heat oven to 425degF (or 400degF for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening.2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy).3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing.High Altitude (3500–6500 ft): No change. Making Mini MuffinsHeat oven to 425degF. Make muffins as directed—except use 36 mini muffin cups. Bake 8 to 10 minutes.High Altitude (3500-6500 ft): Use 48 mini-muffin cups.
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