Add flavor to life. Since 1945. Just add milk.

Enriched Bleached Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Vegetable Short Ening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]), Contains 2% Or Less Of Each Of The Following: Leavening (baking Soda, Sodium Aluminum Phosphate, Mono Calcium Phosphate), Gelatinized Yellow Corn Flour, Palm Oil, Vegetable Shortening (hydrogenated Palm Kernel Oil And/or Palm Oil And/or Canola Oil), Modified Corn Starch, Salt, Natural And Artificial Flavor, Soy Lecithin, Citric Acid, Red 40 Lake, Blue 2 Lake.

Bake: Preparation Instructions: 1. Preheat oven to 425 degrees F. Lightly spray medium-size muffin cups with non-stick cooking spray or line with paper baking cups. 2. In small bowl, combine muffin mix with 1/2 cup 2% milk. Stir slightly until blended. Do not over mix. 3. Distribute batter in greased muffin pan (approx. 2/3 full). 4. Bake 14 to 17 minutes or until a light golden brown. Muffins are done when toothpick inserted in center comes out clean, cool 2-3 minutes in pan. Makes about 5 muffins. High Altitude directions: (Above 3500 feet). Add 1 tbsp flour to dry mix. Do not consume/eat raw muffin batter.