Hy-Vee Blueberry Muffin Mix with Real Blueberries

ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BLUEBERRIES CANNED IN WATER (BLUEBERRIES, WATER), MODIFIED CORN STARCH, 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.

Description

BLUEBERRY MUFFIN TOPS - SERVES 18 (1 EACH), ALL YOU NEED - 1 BOX (16.9 OZ) HY-VEE BLUEBERRY MUFFIN MIX, 1/2 CUP WATER, 1 HY-VEE LARGE EGG, 3 TBSP HY-VEE VEGETABLE OIL. ALL YOU DO - 1. PREHEAT OVEN TO 400 Degrees F. LINE BAKING SHEETS WITH PARCHMENT PAPER; SET ASIDE. 2. DRAIN BLUEBERRIES FROM MUFFIN MIX PACKAGE IN STRAINER; RINSE AND SET ASIDE. 3. IN BOWL, BEAT WATER, EGG AND VEGETABLE OIL WITH A FORK. STIR IN MUFFIN MIX JUST UNTIL BLENDED; BATTER WILL BE LUMPY. CAREFULLY FOLD IN RINSED, DRAINED BLUEBERRIES. 4. DROP BATTER BY ROUNDED TABLESPOONS, OR USE A SMALL COOKIE SCOOP, 2 INCHES APART ONTO PREPARED SHEETS. 5. BAKE 9 TO 11 MINUTES OR UNTIL BOTTOMS ARE LIGHT GOLDEN-BROWN. COOL 1 MINUTE BEFORE REMOVING TO COOLING RACK. NUTRITION FACTS PER SERVING: 110 CALORIES, 3.5G FAT, .5G SATURATED FAT, 0G TRANS FAT, 10MG CHOLESTEROL, 135MG SODIUM, 19G TOTAL CARBOHYDRATE, 0G DIETARY FIBER, 10G TOTAL SUGARS, 9G ADDED SUGARS, 1G PROTEIN. NUTRIENTS: 0% VITAMIN D, 10% CALCIUM, 6% IRON, 0% POTASSIUM. DO NOT CONSUME/EAT RAW BATTER. SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM YOU WILL NEED - 3/4 CUP WATER, 1/4 CUP VEGETABLE OIL, 2 EGGS, BASIC RECIPE - 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, WATER, VEGETABLE OIL AND EGGS IN MEDIUM BOWL JUST UNTIL BLENDED (BATTER MAY BE LUMPY). GENTLY STIR IN BLUEBERRIES. 4. DIVIDE BATTER AMONG MUFFIN CUPS (ABOUT 1/4 CUP EACH). 5. BAKE AS INDICATED BELOW OR UNTIL GOLDEN BROWN AND TOPS SPRING BACK WHEN TOUCHED. 6. COOL 5 MINUTES; CAREFULLY REMOVE FROM PAN (IF MUFFINS ARE NOT IN PAPER CUPS, RUN KNIFE AROUND SIDES BEFORE REMOVING). COOL COMPLETELY BEFORE STORING. YIELD - 36 MINI MUFFINS, TEMPERATURE 425 Degrees F, BAKE TIME 11 TO 13 MINUTES. YIELD 12 STANDARD MUFFINS, TEMPERATURE 425 Degrees F, BAKE TIME 15 TO 20 MINUTES.

UPC:

0075450234420

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