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Betty Crocker Muffin & Quick Bread Mix Premium Lemon-Poppy Seed - 14.5 Oz
Muffin & Quick Bread Mix, Lemon-Poppy Seed
Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Perfectly portable for families on the go. Also makes great bread!
|Serving size||0.5 cup mix + glaze|
|Servings Per Container||6|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|% Daily Value*|
|Total Fat 3grm||4%||22%|
|Saturated Fat 1.5grm||7%||16%|
|Trans Fat 0grm|
|Total Carbohydrate 53grm||19%||19%|
|Dietary Fiber <1grm||3%||3%|
|(-) 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:|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Vegetable Oil (Palm, Palm Kemel), Modified Corn Starch, Poppy Seeds, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Mono and Diglycerides, Corn Starch, Water, Lemon Juice Concentrate, Agar, Natural and Artificial Flavor, Citric Acid, Sodium Phosphate, Locust Bean Gum, Xanthan Gum, Cellulose Gum, Yellows 5 & 6, Freshness Preserved by Potassium Sorbate and Alpha Tocopherol.
Warning Contains: Contains: wheat ingredients.
Directions Bake: You will need: 2/3 cup water, 1/3 cup vegetable oil, 2 egg. 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. Cool completely. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over muffins. Muffin Size: 12 regular; Oven Temperature: 425 degrees for aluminum pan; Oven Temperature: 400 degrees for Non-stick pan; Batter Per Muffin cup: About 3 tablespoons; Bake time 15 to 20 minutes. Muffin size: 42 mini. Muffin Size: 42 mini; Oven Temperature: 425 degrees for aluminum pan; Oven Temperature: 400 degrees for Non-stick pan; Batter Per Muffin cup: About 1 tablespoons; Bake time 11 to 14 minutes. Muffin size: 6 jumbo. Muffin Size: 42 mini; Oven Temperature: 400 degrees for aluminum pan; Oven Temperature: 375 degrees for Non-stick pan; Batter Per Muffin cup: About 1/3 tablespoons; Bake time 22 to 26 minutes. High altitude (3500-6500): No change. Bake: You Will Need: 3/4 cup water, 1/4 cup vegetable oil, 2 egg. 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 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over loaf. Do not eat raw muffin batter
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