Honey Cornbread & Muffin Mix

We eat dehydrated foods every day. Everything from macaroni and cheese to instant cake mixes and soup mixes are dehydrated. Since your family is already accustomed to the convenience of these foods, you'll love adding these #10 cans into your food storage program. These foods offer a great way to provide meals in an emergency and they're generally inexpensive. Most rehydrated fruits, vegetables, and textured vegetables proteins will rehydrate in about 20 minutes in warm or hot water. For this reason, we recommend you maintain adequate water storage with your food storage program.

NUTRITION FACTS
Serving Size 1-2.5" x 2.25' piece or
1 med. muffin (1/4 cup, 43 g dry)
Servings per Container - 48

Amount per serving
Calories	70
Calories from Fat	30
% Daily Value*
Total Fat 3 g	5%
Saturated Fat 0 g	0%
Trans Fat 0 g
Cholesterol 0 mg	0%
Sodium 80 mg	3%
Total Carbohydrates 12 g	4%
Dietary Fiber 1 g	4%
Sugars 5 g
Protein 2 g	3%

*Percent Daily Values are based on a 2000 calorie diet.

Vitamin A 0%	Vitamin C 0%
Calcium 0%	Iron 2%

PRODUCT INFORMATION

Directions:
Bread: Add 2 1/2 cups of water to 5 cups of Honey Corn Bread & Muffin Mix. Mix 1 minute on low speed, then 1 minute on medium speed. Bake in a greased 9"x13" pan for 23-25 minutes at 350° F. Yeilds 20 servings.
Muffins: Add 1 1/2 cups of water to 3 cups of Honey Corn Bread & Muffin Mix. Mix approximately two minutes until well blended. Spray muffin pan with nonstick spray and pour batter into individual muffin cups 2/3 full. Bake 14-16 minutes at 375° F until golden brown. Makes approximately 12 muffins.

Ingredients:
Unbleached All Purpose Flour (Niacin, Reduced Iron, Thiamin Mono-nitrate, Riboflavin, Folic Acid), Yellow Corn Meal, Sugar, Vegetable Shortening (Soya or Cottonseed), Whole Egg Solids, Honey Solids, Sodium Bicarbonate, Salt, Sylox, Leavening Agents, Keltrol, Gluten, Butter & Vanilla Flavor.

Allergens:
Wheat, Eggs, Milk, & Soy.