Corn Bread and Muffin Mix

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: Flour



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Old fashioned down home goodness. Stone ground. A healthy accompaniment to any meal or quick snack for young and old. Free of preservatives and chemical additives. Keeps best if refrigerated or frozen. INGREDIENTS: Stone Ground Corn Meal, Stone Ground Whole Wheat Pastry Flour, Turbinado Sugar, Sweet Cream Buttermilk, Sea Salt, Baking Powder, Baking Soda. Nutrition Facts Serving Size: 1 muffin (22 g mix) Nutrient Amount %DV Calories 130 Calories from Fat 50 Total Fat 6 g 9% Saturated Fat 0.5 g 2% Cholesterol 20 mg 7% Sodium 260 mg 11% Total Carbohydrate 17 g 6% Dietary Fiber 2 g 8% Sugars 0 g Protein 3 g Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4% To make: To 2 1/2 cups mix add 1 1/4 cups water, 1/4 cup oil, 1 egg (or egg substitute). Mix just until blended. For cornbread use an 8" x 8" greased square pan. Bake at 350 degrees for 30 minutes. For muffins fill greased muffin tins. Bake at 400 degrees for 15 minutes. Will make 12 muffins.

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