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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
Just add milk.
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Canola And/Or Palm Oil] With Tbhq (Preservative]), Poppy Seed, Leavening (Sodium Aluminum Phosphate, Baking Soda, Dicalcium Phosphate). Contains 20% Or Less Of Each Of The Following: Dextrose, Salt, Modified Corn Starch, Natural And Artificial Flavor, Egg White, Calcium Carbonate, Corn Starch, Mixed Tocopherols (To Preserve Freshness), Wheat Starch, Iron (Ferric Orthophosphate), Niacinamide, Yellow 5, Sodium Lauryl Sulfate, Yellow 6, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Folic Acid, Vitamin B12 (Cyanocobalamin).
Directions: 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffin cups with nonstick spray or line with paper baking cups. 2. Stir muffin mix with 1/2 cup 2% milk until just moistened. Divide batter among muffin cups, filling each about 2/3 full. 3. Bake 14 to 17 minutes until golden brown. Muffins are done when toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. High Altitude Directions (above 3,500 feet): Add 2 tablespoons flour to dry mix. Do not consume/eat raw batter.
Contains: wheat, egg. Manufactured on shared equipment with products containing soy, milk and peanuts.
Just add milk.
Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Canola And/Or Palm Oil] With Tbhq (Preservative]), Poppy Seed, Leavening (Sodium Aluminum Phosphate, Baking Soda, Dicalcium Phosphate). Contains 20% Or Less Of Each Of The Following: Dextrose, Salt, Modified Corn Starch, Natural And Artificial Flavor, Egg White, Calcium Carbonate, Corn Starch, Mixed Tocopherols (To Preserve Freshness), Wheat Starch, Iron (Ferric Orthophosphate), Niacinamide, Yellow 5, Sodium Lauryl Sulfate, Yellow 6, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Folic Acid, Vitamin B12 (Cyanocobalamin).
Directions: 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffin cups with nonstick spray or line with paper baking cups. 2. Stir muffin mix with 1/2 cup 2% milk until just moistened. Divide batter among muffin cups, filling each about 2/3 full. 3. Bake 14 to 17 minutes until golden brown. Muffins are done when toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. High Altitude Directions (above 3,500 feet): Add 2 tablespoons flour to dry mix. Do not consume/eat raw batter.
Contains: wheat, egg. Manufactured on shared equipment with products containing soy, milk and peanuts.