Ingredients: Wheat Flour, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Dextrose, Contains Less than 2% of: Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Fructose, Palm Oil, Baking Soda, Natural and Artificial Flavors, Food Starch-Modified, Corn Starch, Citric Acid, Blue 2 Lake, Red 40 Lake, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch Contains: Wheat, Corn

Ingredients: Wheat Flour, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Dextrose, Contains Less than 2% of: Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Fructose, Palm Oil, Baking Soda, Natural and Artificial Flavors, Food Starch-Modified, Corn Starch, Citric Acid, Blue 2 Lake, Red 40 Lake, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch Contains: Wheat, Corn

Blueberry muffins: yield 6 muffins. 1 pkg. jiffy blueberry; muffin mix 1 egg 1/4 cup milk. preheat oven to 400 degrees f. grease muffin pan or use paper baking cups. stir ingredients together. batter will be slightly lumpy. fill muffin cups 2/3 full. bake 13 - 15 minutes or until lightly browned. do not eat raw batter, dough or mix.

Blueberry muffins: yield 6 muffins. 1 pkg. jiffy blueberry; muffin mix 1 egg 1/4 cup milk. preheat oven to 400 degrees f. grease muffin pan or use paper baking cups. stir ingredients together. batter will be slightly lumpy. fill muffin cups 2/3 full. bake 13 - 15 minutes or until lightly browned. do not eat raw batter, dough or mix.