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Serving Size: 1 Muffin prepared
Box: 12 servings, 12 cups
10-Pack: 120 servings, 120 cups
Pure Cane Sugar, Unbleached White Flour (Enriched Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes), Shortening Powder (Soybean Oil, Maltodextrin, Sodium Caseinate, Mono And Diglycerides, Disodium Phosphate), Raspberries, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Food Starch-Modified, Natural Vanilla Flavor, Cornstarch, Xanthan Gum, Iodized Salt.
Heat oven to 400°F
Place 12 paper baking cups in a muffin pan or spray pan with cooking spray.
Mix water, oil and eggs together in a bowl.
Fold in the muffin mix until just blended, do not over mix. Lightly crush the freeze dried raspberries and fold into the batter. Allow batter to sit for 2–3 minutes
Spoon batter into muffin cups using about ¼ cup batter.
Bake for 13–15 minutes until golden brown and a toothpick comes out clean, or tops spring back.