Betty Crocker Triple Berry Muffin Mix, 6.5 oz
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Directions
You will need: 1/2 Cup Water or Milk 1 Heat oven to 400°F (or 375°F 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): No change.
Nutrition Facts
Serving Size: 0.5 cup (mix)
Servings per Container: 3
| Title | Per 1/2 cup mix |
| Number Of Servings | 3 |
| Serving Sizes | |
| Serving Size Full Txt | 0.5 cup (mix) (61g/2 muffins (makes)) |
| Energy | 250 |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 410 mg |
| Potassium | 0 mg |
| Carbohydrates | 46 g |
| Dietary Fiber | <1 g |
| Sugars | 23 g |
| Added Sugars | 23 g |
| Calcium | 0 mg |
| Iron | 2.1 mg |
| Vitamin D | 0 mcg |
| Protein | 2 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 10 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 45 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificially Flavored Triple Berry Bits (Dextrose, Palm Oil, Corn Flour, Citric Acid, Artificial Flavor, Red Lake 40, Blue Lakes 1 & 2), 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, Sodium Stearoyl Lactylate, Sodium Caseinate, Xanthan Gum, Cellulose Gum, Artificial Flavor.Warnings
Do not eat raw muffin batter.Distributor
UPC
00016000305908