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Betty Crocker Muffin Mix Blueberry - 6.5 Oz
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Ingredients
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Serving Size: 0.167pouch Servings Per Container: 6 |
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| Calories | Amount Per Serving
120 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 25 | |
| Total Fat | Amount Per serving 2.5g | 4% |
| Saturated Fat | Amount Per serving 0.5g | 4% |
| Trans Fat | Amount Per serving 1g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 230mg | 10% |
| Potassium | Amount Per serving 25mg | 1% |
| Total Carbohydrate | Amount Per serving 23g | 8% |
| Dietary Fiber | Amount Per serving (-) | (-) |
| Sugars | Amount Per serving 11g | |
| Protein | Amount Per serving 2g | |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | (-) | |
| Iron | 2% | |
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Flavor Bits (Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Flour, Citric Acid, Artificial Flavor, Blue Lake 2, Red Lake 40), Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Dried Egg Whites, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Monoglycerides, Maltodextrin, Xanthan Gum, Cellulose Gum, Sodium Stearoyl Lactylate, DATEM, Sodium Caseinate, Artificial Flavor.
Details
Muffin Mix, Blueberry
Imitation blueberries, artificially flavored. 3 minutes pouch to oven. Simply add water. Carbohydrate Choices: 1-1/2.
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Product Attributes
Kosher
Warning
Contains: Allergy Note: This product contains wheat, egg, milk and soy ingredients.
Directions
You Will Need: 1/2 cup water. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups, or grease just the bottoms of muffin cups. (For best results, use paper baking cups.) 2. Stir muffin mix and 1/2 cup water until well moistened. Spoon into muffin cups, filling each 1/2 full. 3. Bake 16 to 21 minutes or until light golden brown and tops spring back when touched. Immediately and carefully remove muffins baked in paper baking cups from pan, or cool muffins not baked in paper baking cups 2 minutes in pan before carefully removing. Cool completely before storing. High Altitude (3500-6500 ft): No change. To Store and Rewarm: Store muffins loosely covered at room temperature. Or store in refrigerator up to 1 week or in freezer up to 3 months. To rewarm, microwave 1 muffin uncovered on microwavable paper towel on Medium (50%) 10 to 15 seconds if room temperature, 20 to 25 seconds if refrigerated, 30 to 35 seconds if fr
About the Producer
General Mills
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