Blueberry Pound Cake Muffin Mix
Ingredients: Flour [bleached wheat flour, leavening (baking soda, sodium aluminum phosphate,
monocalcium phosphate), salt, calcium sulfate, malted barley flour, niacin (a B vitamin), iron,
thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid (a B vitamin)], Sugar,
Dehydrated Blueberries, Natural Flavor (dextrose, corn starch, tricalcium phosphate added to
prevent caking, water, and glycerine), and Natural and Artificial Flavor (modified food starch, corn syrup solids, and dextrose).
For Label: 30/0.89# Net Wt. 14.25 oz. (403g)
Instructions: Preheat oven to 350 degrees. Spray muffin pan with non stick baking spray (preferably one with flour). Soften one stick butter and 8 ounces cream cheese and blend together. Once blended, mix in 2 well-beaten eggs. Then add muffin mix, blending just until moistened. Spoon batter into muffin cups and bake for 20-25 minutes, or until golden brown and wooden pick inserted in center comes out clean. Let muffins stand on a cooling rack for about 3 minutes before removing from pan. You may need to adjust baking time if using mini muffin pans. Serve warm!
Yield 12 regular size mufffins or 24 mini muffins.