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|6 servings per container|
|Serving Size: 0.25 cup|
|Calories from Fat||40||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4.5 g (7%)||9%|
|Saturated Fat||2 g (9%)||12%|
|Trans Fat||0 g|
|Cholesterol||5 mg (1%)||13%|
|Sodium||340 mg (14%)||15%|
|Total Carbohydrate||27 g (9%)||9%|
|Dietary Fiber||<1 g (2%)||2%|
America's favorite. Quality and value since 1930. Add egg and milk.
Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (Contains One or More of the Following: Lard, Hydrogenated Lard, Partially Hydrogenated Lard), Contains Less than 2% of Each of the Following: Baking Soda, Sodium Acid Pyrophosphate, Salt, Monocalcium Phosphate, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid.
Yield 6-8 muffins depending on size. 1 Pkg. Jiffy Corn Muffin Mix; 1 Egg; 1/3 Cup milk. Preheat oven to 400 degrees. Grease muffin pans or use paper baking cups. Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, restir before filling cups.) Fill muffin cups 1/2 full. Bake 15-20 minutes or until golden brown.
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