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Product Instructions
1. Preheat oven to 425 degrees F. Lightly spray medium-size muffins 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 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 to 3 minutes in pan. Makes about 5 muffins. High Altitude Directions: (Above 3500 feet): Add 1 tbsp flour to dry mix.
Preparation Instructions: Do not consume/eat raw muffin batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
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Tree Nuts
Shared Facility
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Contains: soy, wheat. Manufactured on shared equipment with products containing milk, egg, walnuts, peanuts.
