Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Leavener (Calcium Acid Pyrophosphate, Monocalcium Phosphate, Baking Soda), Natural Flavor, Salt, Cornstarch, Xanthan Gum, Nutmeg, Niacinamide (a B Vitamin), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2).
You will need: 6 tablespoons melted butter or oil; 3 large eggs; 1 cup milk; 1-1/2 cups add-ins (optional). For a diary free version: use 1/4 cup vegetable oil and 1 cup rice milk. Follow directions below. 1. Preheat the oven to 375F. Grease the 12 cups of a standard muffin pan, or line with greased paper muffin cups. 2. Stir together the melted butter or oil, eggs, and the milk. Add the mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. 3. Fill the muffin cups almost full. Let the batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. 4. Bake for 18 to 22 minutes, until a cake tester inserted in the middle of one of the center muffins comes out clean. 5. Remove from the oven, and after 5 minutes transfer muffins to a rack to cool. Yield: 12 muffins. Our gluten-free muffins stays fresh longer than other brands. Enjoy until the last bite. Store airtight and enjoy withing 3 days, or freeze.
Always refer to the actual package for the most accurate information