Serving Size 34 g (1 muffin)
Servings Per Container 20 (per 24 oz bag)
|Amount Per Serving||% Daily Value (Mix)*|
|Calories 120Calories from Fat 10|
|Total Fat 1 g||1%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 340 mg||14%|
|Total Carbohydrate 24 g||8%|
|Dietary Fiber 4 g||16%|
|Sugars 3 g|
|Protein 3 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Stone ground cornmeal, stone ground whole wheat pastry flour, evaporated cane juice, buttermilk powder (milk), sea salt (magnesium carbonate), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch and monocalcium phosphate) and baking soda.
Cooking Instructions: To 2½ cups mix add: 1¼ cups water, ¼ cup oil, 1 egg (or egg substitute). Mix just until blended.*
For Cornbread: Use 8" x 8" greased square pan. Bake at 350°F for 30 minutes.
For Muffins: Fill greased muffin tins. Bake at 400°F for 15 minutes. Makes 12 muffins.
*To prepare the entire package add: 2 cups Water, 1/3 cup Oil and 2 Eggs. Spread into a 13 x 9-inch greased pan and bake at 350°F for 25 minutes.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Keeps best refrigerated or frozen.