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| Nutrition Facts | |
| Serving Size 0.25 cup | |
| Servings Per Container 6 | |
| Amount Per Serving | |
| Calories 150 | Calories from Fat 40 |
| % Daily Value* | |
| Total Fat 4.5g | 7% |
| Saturated Fat 2g | 9% |
| Trans Fat 0g | |
| Cholesterol -5mg | 1% |
| Sodium 340mg | 14% |
| Total Carbohydrate 27g | 9% |
| Dietary Fiber -1g | 2% |
| Sugars 7g | |
| Protein 2g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 6% |
| Iron | 4% |
| Thiamin | 8% |
| Niacin | 4% |
| Folate | 8% |
Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (Contains One or More of the Following: Lard, Hydrogenated Lard, Partially Hydrogenated Lard), Contains Less than 2% of each of the Following: Baking Soda, Sodium Acid Pyrophosphate, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid.
Yield 6-8 muffins depending on size. 1 pkg Jiffy Corn Muffin Mix; 1 egg; 1/3 cup milk. Preheat oven to 400 degrees. Grease muffin pans or use paper baking cups. Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 to 4 minutes, restir before filling cups.) Fill muffin cups 1/2 full. Bake 15-20 minutes or until golden brown.
Safety Warnings
Contains: wheat.
Manufacturer
Chelsea Milling Company
Box 460 Chelsea, MI 48118-0460
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