Flour (Whole Wheat Flour, Wheat Flour), Sugar, Palm Oil, Dextrin (Wheat Fiber), Corn Starch, Baking Powder (Monocalcium Phosphate, Baking Soda), Natural Flavor, Salt, Xanthan and Guar Gum*, Blueberries Packed in Water. Contains: Wheat. Manufactured on equipment that also processes tree nuts. *Natural carbohydrates to help maintain moisture.
You will need: 2 large eggs, 2/3 cup water, 1/3 cup oil. Baking instructions: Makes 6 jumbo, 12 medium, or 36 mini muffins. 1. Prep: Preheat oven to 400 F. Grease muffin pans or line with paper baking cups. Rinse and drain blueberries thoroughly with cold water. Set aside. 2. Mix: Empty muffin mix into large bowl. Stir eggs, water and oil into muffin mix until moistened (about 50 strokes). Batter will be slightly lumpy. Fold rinsed blueberries gently into batter. Spoon batter into prepared muffin pans. Fill cups 2/3 full. Sprinkle streusel topping evenly over each muffin and tap lightly into surface. 3. Bake in center of oven at 400 F following baking times provided. For 6 jumbo muffins, bake 23 to 26 minutes. For 12 medium muffins, bake 16 to 19 minutes. For 36 mini muffins, bake 10 to 13 minutes. Cool 5-10 minutes. Gently loosen muffins before removing from pan. No cholesterol recipe: Prepare and bake muffins following directions above, except using 1/2 cup egg substitute, 1/3 cup oil and 3/4 cup water. High altitude (over 3,500 ft.): Stir 2 tablespoons flour into the mix. Mix as directed above.
Always refer to the actual package for the most accurate information