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Betty Crocker Wild Blueberry Muffin Mix

$4.49
16.9oz($0.27/oz)
Found in Aisle: 04

Nutrition Facts

0 servings per container

Serving Size 0.5

Amount Per Serving

Calories

220
% Daily Value*
Total Fat 1.5GRM2%
Saturated Fat 0.5GRM3%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 0mg0%
Sodium 350mg15%
Total Carbohydrate 50GRM18%
Dietary Fiber 1GRM5%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 3GRM0%
Total Sugars 25GRM0%
Includes Added Sugars 00%
Calcium 0mg6%
Iron 0mg8%
Vitamin D 00%
Potassium 00%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Product Warning

Contains wheat ingredients.

Description

Muffin & quick bread mix. Artificially flavored. Per 1/2 Cup Mix as Packaged: 220 calories; 0.5 g sat fat (3% DV); 350 mg sodium (15% DV); 24 g added sugars (47% DV). See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Wild Maine blueberries inside. Perfect for pancakes, too! This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. Betty's Promise: With over a century of inspiring makers across the world, Betty Crocker encourages and empowers everyone - no matter their skill level, gender or age - to share in the joy of homemade. From Betty's test kitchens to yours, we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-828-3291; BettyCrocker.com. The Red Spoon Promise by Betty Crocker. BettyCrocker.com. how2recycle.info. Follow us for more great baking ideas! Instagram. @bettycrocker. Recipe at BettyCrocker.com/muffins.

Instructions

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. Drain blueberries; rinse and set aside. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 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; Battery 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 for nonstick pan; Batter Per Muffin Cup: About 1/3 cup; Bake Time: 22 to 26 minutes. High altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. You Will Need: 1/2 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. Drain blueberries; rinse and set aside. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. 3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Perfect for pancakes, too! Do not eat raw muffin batter.

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (Blueberries, Water, Liquid Sugar), Sugar, Corn Syrup, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Palm Oil, Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.

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