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, Dextrose, Contains 2% or
Less of: Propylene Glycol Monoesters, Baking Powder (Baking Soda, Sodium
Aluminum Phosphate), Modified Corns Starch, Mono and Diglycerides,
Calcium Carbonate, Salt, Eggs with Sodium Silicoaluminate Added as
Anticaking Agent, Corn Starch, 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 golden brown and toothpick inserted in center
comes out clean. Cool 2 to 3 minutes in pan. High Altitude (Above 3500
feet): Add 1 tablespoons 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 or until golden
brown.
Warnings
Contains egg, milk, soybean and wheat ingredients.
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