Kent Muffin Mix, Corn
8.5 oz (240 g)
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Directions
Makes 3-8 muffins (depending on size): Prearation: Add 1 egg and 1/3 cup milk to 1 pkg. Powder mix. Mix in mixer for 3-5min. Batter will be slightly lumpy (For maximum crown on muffins, let batter crown on muffins, let batter rest for 3 or 4 minutes. Stir gently before filling the cups). Fill muffin cups 2/3 full. Bake: Bake in 400 degree F preheated oven for 15-20 minutes or until golden brown. Parsley corn bread. Prepare as dircted for corn muffins, except add 2 teaspoons of dried parsley and pour batter into greased 8 inch square pan. Bake 15 - 20 minutes.
Product Details
Boringer. Just add 1 egg and milk. Made in Turkey.Nutrition Facts
Serving Size: 0.25 cup mix
Servings per Container: 6
| Calories | 150.00 kcal |
| Total Fat | 1.00 grm (1.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 50.00 mg (2.00% RDA) |
| Potassium | 0.00 mg (0.00% RDA) |
| Total Carbohydrate | 34.00 grm (12.00% RDA) |
| Dietary Fiber | 0.00 grm (0.00% RDA) |
| Protein | 2.00 grm |
| Calcium | 0.00 mg (0.00% RDA) |
| Iron | 0.00 mg (0.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 10.00 grm (20.00% RDA) |
| MetricServingSize | 40.00 grm |
| Total Sugars | 10.00 grm |
Ingredients
Corn Flour, Wheat Flour (Thiamin, Riboflavin, Niacin, Folic Acid, Iron), Sugar, Vegetable Fat Powder (Palm Oil, Glucose Syrup, Milk Protein, Tricalcium Phosphate, Silicon Dioxide), Sodium Acid Pyrophosphate, Sodium Bicarbonate, Calcium Diphosphate, Rice Starch, Wheat Starch, Polyglycerol Esters of Fatty Acids, Mono and Diglycerides of Fatty Acids, Sodium Carboxymethyl Cellulose, Salt, Corn Starch.Warnings
Contains: wheat, milk.,Do not eat raw batter, dough or mix.Manufacturer
Soyyigit Group
Akcaburgaz Mahallesi 3106 Sokak No: 3 Esenyurt Istanbul Turkey
UPC
00194888000020