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|6 servings per container|
|Serving Size: 0.167 pouch|
|Calories from Fat||35|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3.5 g (6%)|
|Saturated Fat||1.5 g (8%)|
|Trans Fat||.5 g|
|Cholesterol||0 mg (0%)|
|Sodium||210 mg (9%)|
|Total Carbohydrate||22 g (7%)|
|Dietary Fiber||1 g (3%)|
|Potassium||40 mg (1%)|
3 minutes pouch to oven. Simply add water. Carbohydrate Choices: 1-1/2.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Cornstarch, Dried Egg Whites, Salt, Corn Starch, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Artificial Color, Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor, DATEM.
Allergy Note: This product contains wheat, milk, egg and soy ingredients.
You Will Need: 1/2 cup water. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups, or grease just the bottoms of muffin cups. (For best results, use paper baking cups). 2. Stir muffin mix and 1/2 cup water until well moistened. Spoon into muffin cups, filling each 1/2 full. 3. Bake 16 to 21 minutes or until light golden brown and tops spring back when touched. Immediately and carefully remove muffins baked in paper baking cups from pan, or cool muffins not baked in paper baking cups 2 minutes in pan before carefully removing. Cool completely before storing. High Altitude (3500-6500 ft): No change. To Store and Rewarm: Store muffins loosely covered at room temperature. Or store in refrigerator up to 1 week or in freezer up to 3 months. To rewarm, microwave 1 muffin uncovered on microwavable paper towel on Medium (50%) 10 to 15 seconds if room temperature, 20 to 25 seconds if refrigerated, 30 to 35 seconds if frozen.
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