Betty Crocker Blueberry Muffin Mix, 6.5 oz
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Directions
You Will Need: 1/2 Cup Water or Milk 1. Heat oven to 400degF (or 375degF for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups (for best results), or grease bottoms only of muffin cups. 2. Stir Muffin Mix and water or milk just until blended. Spoon into cups (each about 1/4 cup each). 3. Bake 16 to 21 minutes or until light golden brown. Cool 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitude (3500-6500 ft.): No change.
Nutrition Facts
Serving Size: 31.0 g
Servings per Container: 6
| Title | As Packaged |
| Serving Size Full Txt | 1/4 cup mix (31g)makes 1 muffin |
| Energy | 120 |
| Total Fat | 2.5 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Potassium | 20 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugars | 12 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 2 |
| Daily Percent Of Folic Acid | 4 |
| Daily Percent Of Niacin | 2 |
| Daily Percent Of Riboflavin | 2 |
| Daily Percent Of Thiamin | 4 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificially Flavored Blueberry Bits (Dextrose, Palm Oil, Corn Flour, Citric Acid, Artificial Flavor, Blue 2 Lake, Red 40 Lake), Palm Oil, Corn Syrup, Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Egg White, Propylene Glycol Monoesters Of Fatty Acids, Mono And Diglycerides, Datem, Soy Lecithin, Whey Powder, Sodium Stearoyl Lactylate, Sodium Caseinate, Maltodextrin, Palm Kernel Oil, Xanthan Gum, Cellulose Gum, Artificial Flavor.Warnings
CONTAINS WHEAT, EGG, MILK AND SOY INGREDIENTS. Do not eat raw muffin batter.UPC
00016000302303