Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Bake: Preparation Instructions: Do not consume/eat raw muffin batter. 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffin cups with non-stick cooking spray or line with paper baking cups. 2. In small bowl, combine muffin mix with 1/2 cup 2% milk. Stir slightly until blended. Do not over mix. 3. Distribute batter in a greased muffin pan (approx. 2/3 full). 4. Bake 14 to 17 minutes or until a light golden brown. Muffins are done when toothpick inserted in center comes out clean. Cool 2-3 minutes in pan. Makes about 5 muffins. High Altitude directions: (Above 3500 feet). Add 1 Tbsp flour to dry mix.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
-
-
-
-
-
-
Tree Nuts
Shared Facility
>
-
Contains: soy, wheat. Manufactured on shared equipment with products containing egg, milk, walnuts, peanuts.
