Betty Crocker

Muffin Mix, Chocolate Chip

Nutritional Info

Nutrition Facts

6 servings per container
Serving Size: 0.167 pouch

 
Calories130
     Calories from Fat35

Amount Per Serving and/or % Daily Value*

Total Fat3.5 g (6%)
     Saturated Fat1.5 g (8%)
     Trans Fat.5 g
Cholesterol0 mg (0%)
Sodium210 mg (9%)
Total Carbohydrate22 g (7%)
     Dietary Fiber1 g (3%)
     Sugars11 g
Protein2 g

Iron4%
Potassium40 mg (1%)
Thiamin4%
Riboflavin2%
Niacin2%
Folic acid2%

* 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

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), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Cornstarch, Dried Egg Whites, Salt, Corn Starch, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Artificial Color, Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor, DATEM.

Warnings

Allergy Note: This product contains wheat, milk, egg 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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