Betty Crocker Muffin & Quick Bread Mix Wild Blueberry - 16.9 Oz

Betty Crocker Muffin & Quick Bread Mix Wild Blueberry - 16.9 Oz

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Nutrition Facts

Serving Size: 0.25cup mix
Servings Per Container: 12
Calories Amount Per Serving
110		 % Daily Value
Calories From Fat Amount Per serving 10
Total Fat Amount Per serving 1g 2%
Saturated Fat Amount Per serving 0.5g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 180mg 7%
Potassium Amount Per serving 20mg 1%
Total Carbohydrate Amount Per serving 24g 8%
Dietary Fiber Amount Per serving <1g 2%
Sugars Amount Per serving 13g
Protein Amount Per serving 1g
Vitamin A (-)
Vitamin C (-)
Calcium 2%
Iron 2%
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, Vegetable Oil (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed 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.
Muffin & Quick Bread Mix, Wild Blueberry

Box Tops for Education. Artificially flavored. Can of real blueberries. Per 1/4 Cup Mix as Packaged: 110 calories; 0.5 g sat fat (0% DV); 180 mg sodium 7% DV); 13 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality, and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. www.BettyCrocker.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 1-1/2.

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Product Attributes
Kosher
Warning Contains: Contains wheat and milk ingredients.
Directions Do not eat raw muffin batter. Making Muffins: You Will Need: 3-4 cup water, 1/4 cup vegetable oil, 2 eggs. 1. Heat: Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir: 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. Bake: 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 mix. Making Bread: 1 box Betty Crocker wild blueberry muffin mix; 1/2 cup water; 1/4 vegetable oil; 2 eggs. Heat oven to 375 degrees F. Grease bottom of 8x4 - or
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