Serving Size: 1 muffin (23 g dry)
Servings per Container 12 muffins
|Amount Per Serving||% Daily Value* Prepared|
|Calories 71Calories from Fat 16|
|Total Fat 1.5 g||2%|
|Saturated Fat 0 g||2%|
|Trans Fat 0 g||0%|
|Cholesterol 0 mg||6%|
|Sodium 131 mg||6%|
|Potassium 99 mg||3%|
|Total Carbohydrate 14 g||5%|
|Dietary Fiber 6 g||23%|
|Sugars 1 g|
|Protein 5 g||13%|
*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: Oat bran, vegetable fiber, soy protein concentrate, dried egg white, whey protein, wheat free cereal fiber, baking powder (calcium phosphate, bicarbonate of soda), soy lecithin, low glycemic monosaccarides, sea salt, low glycemic fruit concentrate (Lo Han), vanilla powder.
Allergens: Soy, egg, milk, and wheat.
Made in a plant that processes peanuts.
- 1 package muffin mix - yields 12 muffins
- 1 egg white
- 1 large or extra-large whole egg
- 1 cup of water
- 6 oz. serving (3/4 cup) of nonfat Greek yogurt
Pre-heat oven to 350° F. In a medium-sized mixing bowl, combine muffin mix with yogurt and water. In a separate bowl, whisk eggs for one minute until well beaten, add to the muffin mix, blend well. Spoon 1/4 cup of the batter into each tin of a non-stick muffin pan or line with paper cups. Bake for 18-20 minutes.
NOTE Oven temperatures may vary; do not over bake or muffins can become dry. Refrigerate leftovers for up to 3 days in a sealed container. Muffins will keep for up to 2 months if frozen - to defrost, place them in your fridge overnight. When ready to eat, microwave for 15 seconds.
Store in a cool, dry place away from direct light.
No Artificial Sweeteners.
Product of the USA.