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Betty Crockerâ„¢ Chocolate Chip Muffin and Quick Bread Mix
Betty Crockerâ„¢ Chocolate Chip Muffin and Quick Bread Mix
14.75 ozPopular item
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About
Details
Betty Crockerâ„¢ Muffin & Quick Bread Mix Chocolate Chip.
Per 3 Tbsp mix as packaged:
140 Calories.
1.5g Sat fat, 8% DV
180mg Sodium, 7% DV.
16g Sugars.
Net Wt 14.75 oz (418 g).
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Artificial Flavor), Corn Syrup, Palm Oil, Contains 2% Or Less Of: Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor
Directions
You Will Need: 2/3 cup water. 1/3 cup vegetable oil. 2 Eggs. 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. 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 tablespoon. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 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): No change. You Will Need: 3/4 cup water. 1/4 cup vegetable oil. 2 Eggs. 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 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.
Warnings
Contains wheat, soy, milk and egg ingredients. Now contains egg ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 290
- Total Fat 6g9%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 360mg15%
- Total Carbohydrate 55g18%
- Dietary Fiber 2g8%
- Sugars 31g
- Protein 3g
Details
Betty Crockerâ„¢ Muffin & Quick Bread Mix Chocolate Chip.
Per 3 Tbsp mix as packaged:
140 Calories.
1.5g Sat fat, 8% DV
180mg Sodium, 7% DV.
16g Sugars.
Net Wt 14.75 oz (418 g).
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Artificial Flavor), Corn Syrup, Palm Oil, Contains 2% Or Less Of: Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor
Directions
You Will Need: 2/3 cup water. 1/3 cup vegetable oil. 2 Eggs. 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. 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 tablespoon. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 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): No change. You Will Need: 3/4 cup water. 1/4 cup vegetable oil. 2 Eggs. 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 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.
Warnings
Contains wheat, soy, milk and egg ingredients. Now contains egg ingredients
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