JIFFY MUFFIN MIX BLUEBERRY
- Details
- Nutrition Info
Nutrition Facts
3cup mix servings per container
Serving Size0.5cup mix
Amount Per Serving Calories | 280 | |
---|---|---|
% Daily Value* | ||
Total Fat 9GRM | 12% | |
Saturated Fat 3.5GRM | 18% | |
Trans Fat 0GRM | 0% | |
Polyunsaturated Fat 0 | 0% | |
Monounsaturated Fat 0 | 0% | |
Cholesterol 5mg | 2% | |
Sodium 570mg | 25% | |
Total Carbohydrate 47GRM | 17% | |
Dietary Fiber 1GRM | 4% | |
Soluble Fiber 0 | 0% | |
Insoluble Fiber 0 | 0% | |
Protein 3GRM | 0% | |
Total Sugars 20GRM | 0% | |
Includes Added Sugars 0 | 0% |
Calcium 0mg | 6% | |
Iron 0mg | 10% | |
Vitamin D 0mcg | 0% | |
Potassium 70mg | 2% |
Product Warning
Contains: wheat.
Description
JIFFY MUFFIN MIX BLUEBERRY
Instructions
Blueberry Muffins: Yield 6 Muffins. 1 pkg. JIFFY Blueberry; Muffin Mix 1 egg 1/4 cup milk. Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir ingredients together. Batter will be slightly lumpy. Fill muffin cups 2/3 full. Bake 13 - 15 minutes or until lightly browned. Do not eat raw batter, dough or mix.
Ingredients
Wheat Flour, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Dextrose, Contains Less than 2% of: Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Fructose, Palm Oil, Baking Soda, Natural and Artificial Flavors, Food Starch-Modified, Corn Starch, Citric Acid, Blue 2 Lake, Red 40 Lake, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch.