Muffin Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Palm and Soybean Oil, Dextrose, Food Starch-Modified, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Orange Peel, Natural and Artificial Flavors (Contains Milk Derivatives), Sodium Stearoyl Lactylate, Citric Acid, Xanthan Gum, Freshness Preserved with BHA.Cranberries and Orange Peel: Sliced Cranberries, Water, Sugar, Orange Peel.
You'll need: 1/2 Cup Water, 1/3 Cup Vegetable Oil, 2 Eggs1. Heat oven to 400degF. Heat oven to 400degF. Line muffin pan with paper baking cups.2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan.12 Standard muffins cook at 400degF for 18â€“20 minutes.26â€“30 Mini Muffins cook at 400degF for 12â€“14 minutes.8x4-inch Loaf Pan cook at 350degF for 45â€“50 minutes.High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water. Store cooled muffins in tightly covered container.
Always refer to the actual package for the most accurate information