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May 2023
Customer since 2023
Woodbridge, VA
May 2023
Customer since 2015
Alexandria, VA
May 2023
Customer since 2021
Falls Church, VA
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Vegetable Shortening ([Contains One Or More Of The Following: Canola And/Or Palm Oil], Tbhq [Preservative]). Contains 2% Or Less Of Each Of The Following: Gelatinized Yellow Corn Flour, Palm Oil, Hydrogenated Vegetable Shortening (Palm Kernel Oil, Palm Oil, Canola Oil), Modified Corn Starch, Sodium Aluminum Phosphate, Baking Soda, Salt, Lecithin, Natural And Artificial Flavor, Citric Acid, Red 40 Lake, Blue 2 Lake, Yellow 6 Lake, Blue 1 Lake.
Bake: 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffins cups with non-stick cooking spray or line with paper baking cups. 2. In small bowl, combine muffin mix with 1/2 cup 2% milk. Stir slightly until blended. Do not over mix. 3. Distribute batter in greased muffin pan (approx. 2/3 full). 4. Bake 14 to 17 minutes or until a light golden brown. Muffins are done when toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Makes about 5 muffins. High Altitude Directions: (Above 3500 feet): Add 1 tbsp flour to dry mix. Preparation Instructions: Do not consume/eat raw muffin batter.
Contains: soy, wheat. Manufactured on shared equipment with products containing milk, egg, walnuts, peanuts.
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Vegetable Shortening ([Contains One Or More Of The Following: Canola And/Or Palm Oil], Tbhq [Preservative]). Contains 2% Or Less Of Each Of The Following: Gelatinized Yellow Corn Flour, Palm Oil, Hydrogenated Vegetable Shortening (Palm Kernel Oil, Palm Oil, Canola Oil), Modified Corn Starch, Sodium Aluminum Phosphate, Baking Soda, Salt, Lecithin, Natural And Artificial Flavor, Citric Acid, Red 40 Lake, Blue 2 Lake, Yellow 6 Lake, Blue 1 Lake.
Bake: 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffins cups with non-stick cooking spray or line with paper baking cups. 2. In small bowl, combine muffin mix with 1/2 cup 2% milk. Stir slightly until blended. Do not over mix. 3. Distribute batter in greased muffin pan (approx. 2/3 full). 4. Bake 14 to 17 minutes or until a light golden brown. Muffins are done when toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Makes about 5 muffins. High Altitude Directions: (Above 3500 feet): Add 1 tbsp flour to dry mix. Preparation Instructions: Do not consume/eat raw muffin batter.
Contains: soy, wheat. Manufactured on shared equipment with products containing milk, egg, walnuts, peanuts.