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Betty Crocker Muffin & Quick Bread Mix Chocolate Chip - 14.75 Oz
Muffin & Quick Bread Mix, Chocolate Chip
Per 1/3 Cup Mix as Packaged: 290 calories; 3 g sat fat (16% DV); 350 mg sodium (15% DV); 32 g total sugars. See nutrition facts for as prepared information. Contains Bioengineered Food Ingredients. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: the red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. See bettycrocker.com/muffins for more tips & ideas! 100% recycled paperboard. Carbohydrate Choices: 3.5.
|Serving size||0.33 cup mix|
|Servings Per Container||6|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 6g||8%||22%|
|Saturated Fat 3g||16%||24%|
|Trans Fat 0g|
|Total Carbohydrate 55g||20%||20%|
|Dietary Fiber 1g||5%||5%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Palm Oil. Contains 2% or Less of: Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Corn Starch, Salt, Monoglycerides, Modified Whey, Xanthan Gum, Cellulose Gum, Artificial Flavor.
Warning Contains: Contains wheat, soy and milk ingredients. Do not eat raw muffin batter.
Directions Making Muffins: 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 nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). 3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitudes (3500-6500 ft): No change. Making Mini Muffins: Heat oven to 425 degrees F. Make muffins as directed-except use 36 minis muffins cups. Bake 10 to 12 minutes. High Altitude (3500-6500 ft): No change.
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