Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine dry muffin mix with eggs, yogurt and water and whisk until well blended (one minute). Spoon the batter into a non-stick muffing pan or use paper cups. Bake for 18-20 minutes.
NOTE: Oven temperatures may vary; do not over bake or muffins can become dry. Refrigerate leftovers for up to 3 days in a sealed container. Muffins will keep for up to 2 months if frozen - to defrost, place them in your fridge overnight. When ready to eat, microwave for 15 seconds.
Serving Size: 1 Muffin (23 g Dry)
Servings per Container: 12
Amount Per Serving
% Daily Value
Calories from Fat
Other Ingredients: Oat bran, vegetable fiber, soy protein concentrate, dried egg white, whey protein, wheat free cereal fiber, baking powder (calcium phosphate, bicarbonate of soda), soy lecithin, low glycemic monosaccarides, sea salt, low glycemic fruit concentrate (Lo Han), vanilla powder.
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