Betty Crocker Wild Blueberry Muffin and Quick Bread Mix, 16.9 oz
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Directions
Making Muffins You Will Need: 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs. 1. Heat oven to 425degF (or 400degF for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Drain Blueberries; rinse and set aside. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. 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(en)6500 ft.): Stir 1 Tbsp. all-purpose flour into dry muffin mix.
Nutrition Facts
Serving Size: 0.25 cup mix w/blueberries
Servings per Container: 12
| Title | Mix |
| Energy | 110 |
| Total Fat | 1 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
| Potassium | 20 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | <1 g |
| Sugars | 13 g |
| Protein | 1 g |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 2 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Blueberries Canned in Light Syrup (Blueberries, Water, High Fructose Corn Syrup), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Dried Cultured Cream.Warnings
Do not eat raw muffin batter.Contains wheat and milk ingredients.
UPC
00016000456020