Fat Free Honey Cornbread & Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 1 1/4 Cups Water.

// HEAT oven to 400°F. Lightly grease pan, or grease or line muffin pan with paper baking cups.
// STIR together water and full box cornbread mix until blended. SPOON batter into pan or fill muffin cups 2/3 full.
// BAKE as directed below or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.


Yield	Temperature	Bake Time
8x8x2 or 9x9x2-inch pan (Metal or Glass)	400°F	18-22 minutes
24 Mini Muffins	400°F	12-14 minutes
12 Standard Muffins	400°F	16-18 minutes

For an easy stir-in idea, add 12 oz drained whole kernel corn.

Nutrition

Nutrition Facts

Serving Size: 1/4 cup mix (34g) (amount for 21/2 x 2 piece)

Servings Per Container: about 12


Amount Per Serving
Calories	120
Calories from Fat	0
		% Daily Value*
Total Fat	0g	0%
Saturated Fat	0g	0%
Trans Fat	0g
Cholesterol	0mg	0%
Sodium	410mg	17%
Total Carbohydrate	27g	9%
Dietary Fiber	1g	4%
Sugars	8g
Protein	1g
Vitamin A		0%
Vitamin C		0%
Calcium		2%
Iron		4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:


	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow cornmeal,leavening (baking soda, sodium acid pyrophosphate), arabic gum, dextrose, salt, nonfat milk, whey protein concentrate (milk protein), xanthan gum, honey powder.

CONTAINS: Wheat, milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Blueberry Corn Muffins

Add 3/4 cup fresh or frozen blueberries. Bake as directed.

Blueberries

Double Cornbread

Add 1 1/2 cups drained corn & 2 tbsp dried chives. Spoon batter into greased 8x8x2 pan. Bake at 400ºF for 20-25 minutes.

Corn

Sweet Apple Cornbread

Decrease water to 1 cup & Add 1 1/2 cups peeled, chopped apples & 2 tbsp maple syrup. Bake as directed.

Apples
Georgia Peach Cornbread Coffee Cake
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Prep 20 min Total Time 50 min Servings 16, 2-inch squares

Ingredients

1 package Krusteaz Fat Free Honey Cornbread & Muffin Mix
1 1/4 cups water
2 cups canned peach pie filling
1 teaspoon cinnamon
1 tablespoon brown sugar
1. //Preheat oven to 400ºF. Lightly grease 8x8x2-inch pan.
2. //In medium bowl, blend together Krusteaz Fat Free Honey Cornbread & Muffin Mix and water until moistened. Reserve 1 cup batter. Spoon remaining batter into prepared pan. Layer peach pie filling over batter. Spread reserved batter over peach pie filling. Using a knife, swirl batter to create a marbled effect. Sprinkle with cinnamon and brown sugar.
3. //Bake 27-32 minutes or until golden brown.
Southwestern Cornbread
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Prep 10 min Total Time 35 min Servings 16, 2-inch squares

Ingredients

1 package Krusteaz Fat Free Honey Cornbread & Muffin Mix
1 cup water
1 can (4 oz) mild chilies, drained
1/3 cup fat free cottage cheese
1 tablespoon dried cilantro
1. //Preheat oven to 400°F. Lightly grease 8x8x2-inch pan.
2. //In medium bowl, blend together Krusteaz Fat Free Honey Cornbread & Muffin Mix, water, mild chilies, fat free cottage cheese and cilantro. Spoon batter into prepared pan.
3. //Bake 22-27 minutes or until light golden brown.