Warnings:

Warning Text: Contains Almond, Brazil Nut, Cashew, Egg, Hazelnut, Macadamia Nut, Pecan, Pine Nut, Pistachio Nut, Walnut and Wheat ingredients. May contain Milk and Soybean ingredients.

Ingredients:

Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnuts with BHT added to Protect Flavor, Partially Hydrogenated Soybean Oil, Dextrose, Dried Banana, contains 2% or less of: Propylene Glycol Monoesters, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Defatted Wheat Germ, Mono and Diglycerides, Salt, Calcium Carbonate, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Artificial Flavor, Corn Starch, Propylene Glycol Monostearate, Cocoa Processed with Alkali, Polysorbate 60, Sodium Stearoyl Lactylate, Corn Syrup Solids, Calcium Sulfate, Niacin, Iron, TBHQ and Citric Acid (Antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.

Directions:

Instructions: 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.*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 tablespoon 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.* 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.*We recommend using Crisco no-stick cooking spray.