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Fiber One Muffin Mix, Premium, Banana Nut
Fiber One Muffin Mix, Premium, Banana Nut
15.3 oz
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About
Details
6 grams of fat per serving. 20% daily value of fiber in every muffin. Naturally and artificially flavored. Fiber is a Onederful thing. Just the facts: Did you know: Fiber can help satisfy your appetite & manage your weight (research suggests that people who have higher fiber intakes tend to have healthier body weights). Fiber can help keep your digestive system on track. 9 out of 10 Americans aren't getting the recommended amount of fiber. Gradually increase fiber over time to help minimize potential gastrointestinal discomfort. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Sugar, Whole Wheat Flour, Inulin, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Walnut Pieces, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Banana Flakes, Leavening (Baking Soda, Sodium Aluminum Phosphate), Cellulose Powder, Modified Corn Starch, Modified Wheat Starch, Toasted Wheat Germ, Salt, Propylene Glycol, Monoesters of Fatty Acids, Mono and Diglycerides, Sodium Stearoyl Lactylate, Artificial Color, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness Preserved by BHT.
Directions
Do not eat raw muffin batter. You will need: 3/4 cup water; 2 tablespoons vegetable oil; 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.) 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (about 2/3 full). 3. Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing. High altitude (3500-6500 ft): For regular muffins and reduced-fat, no-cholesterol muffins, no change. For mini muffins, make 48 muffins. To Store and Rewarm: Store muffins loosely covered at room temperature. Or refrigerate up to 1 week or freeze 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 frozen. Betty's Tip: Reduced-fat, no cholesterol muffins: Decrease water to 1/2 cup. Use 1/4 cup applesauce instead of the oil; use 1/2 cup fat-free egg product or 2 egg whites instead of the eggs. As prepared, one serving provides 140 calories (30 calories from fat), 3 g total fat (1 g saturated fat, 0 g trans fat, 1.5 g polyunsaturated fat, 0.5 monounsaturated fat) and 0 mg cholesterol. Regular recipe provides 6 g fat per serving.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 3g5%
- Saturated Fat 1g5%
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 0.5g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 27g9%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 2g
Details
6 grams of fat per serving. 20% daily value of fiber in every muffin. Naturally and artificially flavored. Fiber is a Onederful thing. Just the facts: Did you know: Fiber can help satisfy your appetite & manage your weight (research suggests that people who have higher fiber intakes tend to have healthier body weights). Fiber can help keep your digestive system on track. 9 out of 10 Americans aren't getting the recommended amount of fiber. Gradually increase fiber over time to help minimize potential gastrointestinal discomfort. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Sugar, Whole Wheat Flour, Inulin, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Walnut Pieces, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Banana Flakes, Leavening (Baking Soda, Sodium Aluminum Phosphate), Cellulose Powder, Modified Corn Starch, Modified Wheat Starch, Toasted Wheat Germ, Salt, Propylene Glycol, Monoesters of Fatty Acids, Mono and Diglycerides, Sodium Stearoyl Lactylate, Artificial Color, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness Preserved by BHT.
Directions
Do not eat raw muffin batter. You will need: 3/4 cup water; 2 tablespoons vegetable oil; 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper cups.) 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (about 2/3 full). 3. Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if not using paper cups, run knife around edges of cups before removing). Cool completely before storing. High altitude (3500-6500 ft): For regular muffins and reduced-fat, no-cholesterol muffins, no change. For mini muffins, make 48 muffins. To Store and Rewarm: Store muffins loosely covered at room temperature. Or refrigerate up to 1 week or freeze 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 frozen. Betty's Tip: Reduced-fat, no cholesterol muffins: Decrease water to 1/2 cup. Use 1/4 cup applesauce instead of the oil; use 1/2 cup fat-free egg product or 2 egg whites instead of the eggs. As prepared, one serving provides 140 calories (30 calories from fat), 3 g total fat (1 g saturated fat, 0 g trans fat, 1.5 g polyunsaturated fat, 0.5 monounsaturated fat) and 0 mg cholesterol. Regular recipe provides 6 g fat per serving.
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