Ingredients: Enriched Flour Bleached Peat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor), Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda Sodium Aluminum Phosphate), Corn Starch, Salt, Dextrose, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Sodium Stearoyl Lactylate, Xanthan Gum, Artificial Color, Cellulose Gum, Artificial Flavor.

Usage Directions / Dosage: You Will Need: 3/4 Cup water; 1/4 Cup vegetable oil; 2 Eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. 2. Stir water, oil and eggs in Medium bowl until blended. Gently stir in muffin mix just until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); carefully remove from pan. Cool completely before storing. High Altitude (3500 - 6500 ft): Stir 1 Tbsp flour into dry muffin mix. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter. Chocolate Chip Quick Bread: Heat oven to 375 degrees F. Grease or spray bottom only of 8 x 4-inch or 9 x 5-inch loaf pan. Make batter as directed for muffins. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pan to loosen; carefully remove from pan. Cool completely before slicing.

Warnings/Caution: Contains wheat, milk and soy ingredients.