Betty Crocker Chocolate Chip Muffin & Quick Bread Mix

Premium Muffin & Quick Bread Mix. Banana-Chocolate Chip Muffins. Heat oven to 425 degrees F. Make muffins as directed-except decrease water to 1/4 cup and add 3/4 cup mashed ripe banana. Bake 18 to 21 minutes. High altitude (3500-6500 ft): no change. Chocolate chip jumbo muffins. Heat oven to 400 degrees F. Make muffins as directed-except use 6 jumbo muffin cups. Bake 20 to 25 minutes. High altitude (3500-6500 ft): no change. Chocolate Chip Mini Muffins. Heat oven to 425 degrees F. Make muffins as directed-except use 36 mini muffin cups. Bake 10 to 12 minutes. High altitude (3500-6500 ft): No change. Reduced-fat, no-cholesterol muffins. Spray paper baking cups with cooking spray. Use 3/4 cup water, 1/4 cup applesauce instead of the oil and 1/2 cup fat-free egg product or 4 egg whites instead of the eggs. As prepared, one serving provides 170 calories (35 calories from fat), 4g fat (2g saturated, 0g trans, 0g polyunsaturated, 0.5g monounsaturated) and 0mg cholesterol. Regular recipe provides 9g fat per serving. Do not eat raw muffin batter. You will need: 3/4 cup water. 1/4 cup vegetable oil. 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. (For best results, use paper liners.) 2. Stir water, oil and eggs in medium bowl until blended. Gently stir in muffin mix just until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); carefully remove from pan. Cool completely before storing. High altitude (3500-6500 ft): no change. Betty's tips: Use an ice cream scoop to fill muffin cups with batter. Chocolate Chip Quick Bread. Heat oven to 375 degrees F. Grease or spray bottom only of 8x4-inch or 9x5-inch loaf pan. Make batter as directed for muffins. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pan to loosen; carefully remove from pan. Cool completely before slicing. 16 servings High altitude (3500-6500 ft): heat oven to 400 degrees F.

Description

Betty Crocker® Chocolate Chip Premium Muffin & Quick Bread Mix. Made with Hershey's®. Made with semi sweet chocolate chips. Great for quick bread! Recipe on back.

Other Description

Tested & approved Betty Crocker® kitchen. Each Betty Crocker product promises delicious homemade taste every time. The Hershey's® trademark and trade dress are used under license. Carbohydrate choices: 2. For great baking ideas visit bettycrocker.com. 100% Recycled Paperboard™. 1-800-446-1898 Mon - Fri 7:30AM - 5:30PM CT. www.bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. ©2011 General Mills.

Nutrition Facts

Serving Size: 39.0 g

Servings per Container: 12

Title	Mix
Energy	160
Total Fat	4 g
Saturated Fat	2 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	200 mg
Potassium	45 mg
Carbohydrates	30 g
Dietary Fiber	1 g
Sugars	17 g
Protein	2 g
Daily Percent Of Iron	4
Daily Percent Of Niacin	2
Daily Percent Of Riboflavin	2
Daily Percent Of Thiamin	4
Daily Percent Of Vitamin B6	0

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor), Corn Syrup, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Sodium Stearoyl Lactylate, Artificial Color, Xanthan Gum, Cellulose Gum, Artificial Flavor.

Warnings

Contains wheat, milk and soy ingredients.

Distributor

General Mills Sales, Inc
Minneapolis, MN 55440 USA
1-800-446-1898
www.bettycrocker.com

UPC

00016000260870