Ingredients: Wheat Flour, Degermed Yellow Corn Meal, Sugar, Bits (Sugar, Dextrose, Wheat Flour, Natural Flavors, Canola Oil, Wheat Starch, Spray Dried Honey (Maltodextrin, Honey), Colored with Fruit Juice, Salt), Vegetable Shortening (Palm Oil, Soybean Oil), Brown Sugar (Sugar, Molasses), Dried Honey (Honey, Calcium Stearate), Salt, Baking Soda, Natural Flavors, Monocalcium Phosphate, Sodium Aluminum Phosphate, Aluminum Sulfate, Tricalcium Phosphate, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid. Directions: Yield 6 Muffins. 1 pkg. Jiffy Muffin Mix, 1 egg, 1/4 cup milk. Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir ingredients together. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.). Fill muffin cups 1/2 full. Bake 12-16 minutes or until golden brown. For an extra kick, add 1/2 tsp. ground cayenne pepper to batter. Corn Pancakes: Yield Five 4″ Corn Pancakes. Preheat griddle to medium heat (350 degrees F to 375 degrees F). Prepare as directed for muffin batter. Pour 1/4 cup batter onto lightly greased griddle. Cook 1-1/2 minutes per side. Do not eat raw batter, dough or mix. Press tear back. Warnings: Contains: wheat.