Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Dextrose, Cellulose. Contains 2% or Less of the Following: Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Arabic Gum, Food Starch-Modified, Salt, Propylene Glycol Monoester*, Mono-Diglycerides*, Sodium Stearoyl Lactylate*, Soy Lecithin*, Dried Orange Peel, Natural and Artificial Flavors (Contains Milk Derivatives), Xanthan Gum, Citric Acid, Beta Carotene (Color). Freshness Preserved with BHA. Cranberries and Orange Peel: Sliced Cranberries, Water, High Fructose Corn Syrup, Orange Peel. *Contributes a trivial amount of fat.
You Will Need: 11/4 Cups Water.1. Heat oven to 400degF. Lightly grease pan or line muffin pan with paper baking cups.2. Stir together water and muffin mix until moistened. Gently fold undrained cranberries into batter. Fill muffin cups 2/3 full.3. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.For 12 standard muffins, bake 17-19 minutes at 400degF.For 24 mini muffins, bake 15-17 minutes at 400degF.Tip! Spray paper muffin liners with non-stick cooking spray for easy muffin removal.High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.
Always refer to the actual package for the most accurate information