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Betty Crocker Muffin & Quick Bread Mix Wild Blueberry - 16.9 Oz
Artificially flavored. Per 1/2 Cup Mix as Packaged: 230 calories; 1 g sat fat (5% DV); 350 mg sodium (15% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. The Red Spoon Promise by Betty Crocker. Betty's Promise: With over a century of inspiring makers across the world, Betty Crocker encourages and empowers everyone - no matter their skill level, gender or age - to share in the joy of homemade. From Betty's test kitchens to yours, we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-828-3291; BettyCrocker.com. bettycrocker.com. ask.generalmills.com. how2recycle.info. Follow us for more great baking ideas! Instagram. (at)bettycrocker. Certified 100% recycled paperboard.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories230 | ||
| % Daily Value* | ||
| Total Fat of 2.5g daily value 3 percentincludes Saturated Fat of 1g daily value5percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 350mg daily value15percent, | ||
| Total Carbohydrate of 48g daily value 18 percentincludes Dietary Fiber of 1g daily value5percent, includes Total Sugars of 25g includes 23g of Added Sugars and daily value of 47percent | ||
| Protein 3g | ||
| Calcium 70mg Daily Value 6% | ||
| Iron 1.3mg Daily Value 8% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat ingredients.
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. Drain Blueberries; rinse and set aside. 2. 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 as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan. Muffine 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; Battery 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 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. You Will Need: 1/2 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. Drain blueberries; rinse and set aside. 2. 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 35 to 45 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.
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