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Details
With real blueberries. Artificial flavor. Per 1/2 Cup Mix Serving: 250 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 27 g total sugars. Together in Education. Support your local schools. Together in Education program details available at any Harris Teeter or harristeeter.com. You plus together. If you are not 100% satisfied with this product, simply return it with you VIC card for a full refund. Plus we will replace it with a like item of your choice. For full details: 1-800-432-6111 or harristeeter.com. Easy to make.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Water (blueberries, Water), Modified Cornstarch, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Dextrose, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Calcium Carbonate, Natural And Artificial Flavor, Salt, Wheat Starch, Xanthan Gum.
Directions
Just add eggs, oil & water. Conventional Oven: 1. Preheat oven to 425 degrees F (or 400 degrees F for dark or nonstick pans). Place paper baking cups in 12 medium-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Drain blueberries; rinse and set aside. 3. Stir muffin mix, 3/4 cup water, 1/4 cup vegetable oil and 2 eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (about 1/4 cup each). 4. Bake as indicated below or until golden brown and tops spring back when touched. 5. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. Do not eat/consume raw butter. Yield: 36 mini muffins; 425 degrees F temperature; 11-13 min. bake time. Yield: 12 standard muffins; 425 degrees F temperature; 15-20 min. bake time.
Warnings
Contains: wheat. May contain soy, egg, walnuts and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 250
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 370mg15%
- Total Carbohydrate 54g18%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 2g
Details
With real blueberries. Artificial flavor. Per 1/2 Cup Mix Serving: 250 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 27 g total sugars. Together in Education. Support your local schools. Together in Education program details available at any Harris Teeter or harristeeter.com. You plus together. If you are not 100% satisfied with this product, simply return it with you VIC card for a full refund. Plus we will replace it with a like item of your choice. For full details: 1-800-432-6111 or harristeeter.com. Easy to make.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Water (blueberries, Water), Modified Cornstarch, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Dextrose, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Calcium Carbonate, Natural And Artificial Flavor, Salt, Wheat Starch, Xanthan Gum.
Directions
Just add eggs, oil & water. Conventional Oven: 1. Preheat oven to 425 degrees F (or 400 degrees F for dark or nonstick pans). Place paper baking cups in 12 medium-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Drain blueberries; rinse and set aside. 3. Stir muffin mix, 3/4 cup water, 1/4 cup vegetable oil and 2 eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (about 1/4 cup each). 4. Bake as indicated below or until golden brown and tops spring back when touched. 5. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. Do not eat/consume raw butter. Yield: 36 mini muffins; 425 degrees F temperature; 11-13 min. bake time. Yield: 12 standard muffins; 425 degrees F temperature; 15-20 min. bake time.
Warnings
Contains: wheat. May contain soy, egg, walnuts and milk.
Common questions
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