16.9 oz box
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (Blueberries, Water, Liquid Sugar), Sugar, Palm Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Corn Syrup, Salt, Corn Starch, Xanthan Gum, Cellulose Gum, Mono And Diglycerides, Propylene Glycol Mono And Diesters, Dextrose, Sodium Stearoyl Lactylate, Natural And Artificial Flavor, Egg, Nonfat Milk, Soy Flour.
Contains wheat, egg, milk and soy ingredients.Do not eat raw muffin batter.
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Per 1/2 Cup Mixed as Packaged: 220 calories; 1 g sat fat (5% DV); 350 mg sodium (15% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Can of real blue berries. Artificially flavored.
Making muffins. You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. 1. Heat: Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups with cooking spray or shortening. 2. Stir: Drain Blueberries; rinse and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Bake: Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and top springs 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. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. Tips for Muffins: Grease Bottom Only of muffin cups if the batter can cling to the sides. Fold in blueberries gently to prevent them from releasing juice and discoloring the batter.
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