Betty Crocker Banana Nut Muffin Mix, 6.4 oz
On This Page
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 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): No change.
Nutrition Facts
Serving Size: 0.5 cup mix
| Title | Per 1/2 cup mix |
| Serving Sizes | |
| Serving Size Full Txt | 0.5 cup mix (60g) |
| Energy | 240 |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 400 mg |
| Potassium | 0 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | <1 g |
| Sugars | 21 g |
| Added Sugars | 21 g |
| Calcium | 30 mg |
| Iron | 2.2 mg |
| Vitamin D | 0 mcg |
| Protein | 3 g |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 10 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 42 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Dextrose, Palm Oil, Walnuts, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Toasted Wheat Germ, Salt, Egg White, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Soy Lecithin, DATEM, Whey, Color Added, Sodium Stearoyl Lactylate, Sodium Caseinate, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Freshness Preserved by BHT.Warnings
Do not eat raw muffin batter.Distributor
UPC
00016000302709