Betty Crocker

Muffin Mix, Blueberry

Nutritional Info

Nutrition Facts

6 servings per container
Serving Size: 0.167 pouch

 
Calories120
     Calories from Fat25

Amount Per Serving and/or % Daily Value*

Total Fat2.5 g (4%)
     Saturated Fat.5 g (4%)
     Trans Fat1 g
Cholesterol0 mg (0%)
Sodium230 mg (10%)
Total Carbohydrate23 g (8%)
     Sugars11 g
Protein2 g

Iron2%
Potassium25 mg (1%)
Thiamin4%
Riboflavin2%
Niacin2%
Folic acid4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

6.5 oz.

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Product Details

Imitation blueberries, artificially flavored. 3 minutes pouch to oven. Simply add water. Carbohydrate Choices: 1-1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Flavor Bits (Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Flour, Citric Acid, Artificial Flavor, Blue Lake 2, Red Lake 40), Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Dried Egg Whites, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Monoglycerides, Maltodextrin, Xanthan Gum, Cellulose Gum, Sodium Stearoyl Lactylate, DATEM, Sodium Caseinate, Artificial Flavor.

Warnings

Allergy Note: This product contains wheat, egg, milk and soy ingredients.

Directions

You Will Need: 1/2 cup water. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups, or grease just the bottoms of muffin cups. (For best results, use paper baking cups.) 2. Stir muffin mix and 1/2 cup water until well moistened. Spoon into muffin cups, filling each 1/2 full. 3. Bake 16 to 21 minutes or until light golden brown and tops spring back when touched. Immediately and carefully remove muffins baked in paper baking cups from pan, or cool muffins not baked in paper baking cups 2 minutes in pan before carefully removing. Cool completely before storing. High Altitude (3500-6500 ft): No change. To Store and Rewarm: Store muffins loosely covered at room temperature. Or store in refrigerator up to 1 week or in freezer up to 3 months. To rewarm, microwave 1 muffin uncovered on microwavable paper towel on Medium (50%) 10 to 15 seconds if room temperature, 20 to 25 seconds if refrigerated, 30 to 35 seconds if frozen.

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