Corn Bread Muffin Mix #10 can
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Nutrition Facts
Serving Size: 1/4 cup (39g)
Servings Per Container: 52
| Amount Per Serving |
| Calories |
170 |
| Calories from Fat |
48 |
%Daily Value* |
| Total Fat 5g |
8% |
| Saturated Fat 1g |
5% |
| Trans Fat .15g |
|
| Cholesterol 11mg |
4% |
| Sodium 266mg |
11% |
| Total Carbohydrate 27g |
9% |
| Dietary Fiber 1g |
4% |
| Sugar 10g |
|
| Protein 3.5g |
|
| *Percent Daily Values are based on a 2000 calorie diet. |
| Vitamin A 0% |
Vitamin C 0% |
| Calcium 2% |
Iron 4% |
CAN INFORMATION:
72 oz (2041g)
Directions: Mix 3 cups corn bread muffin mix with 1 1/4 cups cold water in an electric mixer for 30 seconds on low speed, then 1 1/2 minutes on medium speed. Do not over mix. May add 2 tsp. oil for more moisture. Grease bottom of muffin tins and fill 2/3 full. Bake at 375°F for 14-16 minutes. For bread, add 2 1/2 cups water and 5 cups corn bread mix. Mix on low speed for 1 minute then on high speed for 1 minute. Pour into greased 9" x 13" pan and bake 23-25 minutes at 350°F.
Ingredients: Bleached enriched wheat flour (wheat flour, malted barley flour, enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, corn meal, soybean oil, nonfat dry milk, dried whole eggs, leavening (sodium aluminum phosphate, sodium bicarbonate), salt, dry honey powder (honey, high fructose corn syrup, wheat starch, corn syrup, soy flour, calcium stearate, soy lecithin), xanthan Gum, artificial flavor. Contains soy, egg, dairy, and wheat.
*No absorber is placed in can as it reacts with the leavening.
**Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.
