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instructions: you will need: 3/4 cup water, 1/4 cup vegetable oil, 2 eggs. First: preheat oven to 425°f (or 400° for dark or nonstick pans). Place paper baking cups in 12 medium-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. Mix: drain blueberries; Rinse and set aside. Stir muffin mix, 3/4 cup water, 1/4 cup vegetable oil and 2 eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Bake: divide batter among muffin cups (about 1/4 cup each). Bake 15-20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing.
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Water (blueberries, Water), Modified Corn Starch, Vegetable Shortening (contains One Or More Of Canola And/or Palm Oil) With Preservative (tbhq). Contains 2% Or Less Of Dextrose, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Calcium Carbonate, Natural And Artificial Flavor, Salt, Wheat Starch, Xanthan Gum.
Contains wheat. Manufactured on shared equipment with products containing soy, egg, walnuts, peanuts and milk.
Serving Size1.50 oz
Servings Per ContainerABOUT 12
Amount Per Serving
% Daily Value
Total Fat 1g2%daily value
Total FatSaturated Fat 0g0%daily value
Total FatTrans Fat 0g
Total FatPolyunsaturated Fat 0g
Total FatMonounsaturated Fat 0g
Cholesterol 0mg0%daily value
Sodium 180mg8%daily value
Total Carbohydrate 27g9%daily value
Total CarbohydrateDietary Fiber 1g4%daily value
Total CarbohydrateSugars 13g
Percent Daily Values are based on a 2,000 calorie diet.
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