With artificial blueberry bits. Artificially flavored. Making family traditions easy for over 100 years. Made with whole grains. 16 g per serving. Just add milk! Good source of calcium. Excellent source of 5 vitamins + iron. Per 1/2 Cup Dry Mix: 260 calories; 2 g sat fat (9% DV); 300 mg sodium (13% DV); 26 g total sugars. See nutrition facts for prepared product information.

Flour (whole Wheat Flour, Enriched Bleached Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid]), Sugar, Artificial Blueberry Bits (dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake And Blue 2 Lake), Canola Oil, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Distilled Monoglycerides, Salt, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Corn Starch, Artificial Flavor, Sodium Stearoyl-2-lactylate, Calcium Sulfate, Niacin, Iron, Citric Acid And Bht (antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.

You will Need: 1/2 cup milk. 1.Heat oven to 400°F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups*. 2. Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 400°F for 14 to 16 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Mini-Muffins: Lightly spray 18 mini-muffin cups with no-stick cooking spray or line with mini-muffin paper baking cups*. Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 400°F for 10 to 12 minutes or until golden brown. *We recommend using Crisco No-Stick Cooking Spray.