Betty Crocker Chocolate Chip Muffin & Quick Bread Mix

Do not eat raw muffin batter. You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. (For best results, use paper baking cups.) 2. Stir muffin mix, water, oil and eggs in medium bowl until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if you did not use paper baking cups, run knife around edges of cups before removing). Cool completely before storing. High Altitude (3500-6500 ft): No change. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter.