Betty Crocker Chocolate Chip Muffin & Quick Bread Mix

You Will Need: 2/3 cup water. 1/3 cup vegetable oil. 2 Eggs. Muffin Instructions: 1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups. 3. Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan. Muffin Size: 12 regular. Oven Temperature: 425 degrees F for aluminum pan, 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 3 tablespoons. Bake Time: 15 to 20 minutes. Muffin Size: 48 mini. Oven Temperature: 425 degrees F for aluminum pan, 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 1 tablespoon. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 degrees F for aluminum pan, 375 degrees F for nonstick pan. Batter Per Muffin Cup: About 1/3 cup. Bake Time: 22 to 26 minutes. High altitude (3500-6500 ft): No change. You Will Need: 3/4 cup water. 1/4 cup vegetable oil. 2 Eggs. Bread Instructions: 1. Heat oven to 375 degrees F. Grease bottom of 8x4 or 9x5-inch loaf pan. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Pour into pan. 3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.