Description
Ingredients
Enriched
Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar,
Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin [Artificial
Flavor]), Partially Hydrogenated Soybean Oil, Cocoa Processed with
Alkali, Contains 2% or Less of: Propylene Glycol Monoesters, Baking
Powder (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch,
Mono and Diglycerides, Calcium Carbonate, Salt, Eggs with Sodium
Silicoaluminate Added as Anticaking Agent, Corn Starch, Propylene Glycol
Monostearate, Natural and Artificial Flavor, Polysorbate 60, Sodium
Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, TBHQ and Citric Acid
(Antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin
Mononitrate, Vitamin B12.
Directions
You
Will Need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray 6
medium muffin cups with no-stick cooking spray or line with paper
baking cups. (We recommend using Crisco No-Stick Cooking Spray). 2.
Combine muffin mix and milk in small mixing bowl; stir just until
moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees F for
14 to 17 minutes or until toothpick inserted in center comes out clean.
Cool 2 to 3 minutes in pan. High Altitude (Above 3500 feet): Add 1
tablespoon flour to dry mix. Mini-Muffins: Lightly spray 18 mini-muffin
cups with no-stick cooking spray or line with mini-muffin paper baking
cups (We recommend using Crisco No-Stick Cooking Spray). Prepare batter
as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake
at 425 degrees F for 10 to 12 minutes.
Warnings
Contains egg, milk, soybean and wheat ingredients.
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