Betty Crocker Wild Blueberry Muffin and Quick Bread Mix, 16.9 oz

You will need: 3/4 Cup Water 1/4 Cup Vegetable Oil 2 Eggs 1 Heat oven to 425°F (or 400°F 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 (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry muffin mix. Tips for muffins Grease bottoms only of muffin cups. Muffins will rise higher in the cups if the batter can cling to the sides. Fold in blueberries gently to prevent them from releasing juice and discoloring the batter.

Nutrition Facts

Serving Size: 0.5 cup mix w/blueberries

Servings per Container: 6

Title	Per 1/2 cup mix w/blueberries
Serving Size Full Txt	1/2 cup mix w/blueberries (80g)makes 2 muffins
Energy	220
Total Fat	2.5 g
Saturated Fat	1 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	350 mg
Carbohydrates	48 g
Dietary Fiber	1 g
Sugars	25 g
Added Sugars	24 g
Calcium	70 mg
Iron	1.3 mg
Protein	3 g
Daily Percent Of Calcium	6
Daily Percent Of Iron	8
Daily Percent Of Added Sugars	48

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.

Distributor

UPC

00016000456020