Betty Crocker Chocolate Chip 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 (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): Stir 1 Tbsp. all-purpose flour into dry muffin mix.
Nutrition Facts
Serving Size: 0.25 cup (mix)
Servings per Container: 6
| Title | Mix |
| Serving Size Full Txt | 1/4 cup mix (31g)makes 1 muffin |
| Energy | 120 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Potassium | 35 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | less than 1 g |
| Sugars | 12 g |
| Protein | 1 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 4 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (Sugar,Chocolate Liquor,Cocoa Butter,Soy Lecithin,Artificial Flavor [Vanillin]), Corn Syrup, Dextrose, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Corn Starch, Egg White, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, DATEM, Soy Lecithin, Whey Powder, Sodium Stearoyl Lactylate, Sodium Caseinate, Color Added, Palm Kernel Oil, Xanthan Gum, Cellulose Gum, Artificial Flavor.Warnings
Do not eat raw muffin batter.Contains wheat, egg, soy and milk ingredients.
UPC
00016000305007