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Betty Crockerâ„¢ Wild Blueberry Muffin and Quick Bread Mix
Betty Crockerâ„¢ Wild Blueberry Muffin and Quick Bread Mix
16.9 ozPopular item
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About
Details
New look, same great taste!
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (blueberries, Water, Liquid Sugar), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor
Directions
You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Muffin Instructions: 1. Heat: Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms heat of each muffin cup. Drain blueberries; rinse and set aside. 2. Stir: 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: Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; bake 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. Batter Per Muffin Cup: About 1 tablespoons. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 425 degrees F for aluminum pan; 375 degrees F 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. Bread Instructions: You Will Need: 1/2 cup water; 1/4 cup vegetable oil; 2 eggs. Bread Instructions: 1. Heat: Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain heat Blueberries; rinse and set aside. 3. Stir: 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: Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully bake remove from pan. Cool completely. Do not eat raw muffin batter.
Warnings
Now contains egg, milk and soy ingredients; Contains wheat, egg, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 2.5g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 350mg15%
- Total Carbohydrate 48g16%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 3g
Details
New look, same great taste!
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (blueberries, Water, Liquid Sugar), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor
Directions
You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Muffin Instructions: 1. Heat: Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms heat of each muffin cup. Drain blueberries; rinse and set aside. 2. Stir: 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: Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; bake 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. Batter Per Muffin Cup: About 1 tablespoons. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 425 degrees F for aluminum pan; 375 degrees F 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. Bread Instructions: You Will Need: 1/2 cup water; 1/4 cup vegetable oil; 2 eggs. Bread Instructions: 1. Heat: Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain heat Blueberries; rinse and set aside. 3. Stir: 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: Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully bake remove from pan. Cool completely. Do not eat raw muffin batter.
Warnings
Now contains egg, milk and soy ingredients; Contains wheat, egg, milk and soy ingredients.
Common questions
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