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Betty Crocker Muffin & Quick Bread Mix Wild Blueberry - 16.9 Oz
Muffin & Quick Bread Mix, Wild Blueberry
Artificially flavored. Per 1/2 Cup Mix as Packaged: 230 calories; 1 g sat fat (5% DV); 350 mg sodium (15% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. The Red Spoon Promise by Betty Crocker. Betty's Promise: With over a century of inspiring makers across the world, Betty Crocker encourages and empowers everyone - no matter their skill level, gender or age - to share in the joy of homemade. From Betty's test kitchens to yours, we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-828-3291; BettyCrocker.com. bettycrocker.com. ask.generalmills.com. how2recycle.info. Follow us for more great baking ideas! Instagram. (at)bettycrocker. Certified 100% recycled paperboard.
| Serving size | 0.5 cup mix w/blueberries | ||
|---|---|---|---|
| Servings Per Container | 6 | ||
| Amount Per Serving | (+) | ||
| Calories | 230 | 360 | |
| Calories from Fat | (-) | (-) | |
| Calories from Saturated Fat | |||
| % Daily Value* | |||
| Total Fat 2.5g | 3% | 21% | |
| Saturated Fat 11 | 5% | 15% | |
| Trans Fat 0 | |||
| Cholesterol 0mg | 0% | 21% | |
| Sodium 350mg | 15% | 16% | |
| Potassium (-) | (-) | (-) | |
| Total Carbohydrate 48g | 18% | 18% | |
| Dietary Fiber 1g | 5% | 5% | |
| Total Sugars 25g | |||
| Added Sugars 23g | |||
| Protein 3g | (-) | (-) | |
| Calcium | 6% | 6% | |
| Iron | 8% | 8% | |
| (-) Information is currently not available for this nutrient. | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Kosher
Contains: Contains wheat ingredients.
You Will need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Muffin Instructions: 1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. Drain Blueberries; rinse and set aside. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Divide batter among muffin cups. 3. Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan. Muffine Size: 12 regular; Oven Temperature: 425 degrees F for aluminum pan; 400 degrees F for nonstick pan; Batter Per Muffin Cup: About 3 tablespoons; Bake Time: 15 to 20 minutes. Muffin Size: 48 mini; Oven Temperature: 425 degrees F for aluminum pan; 400 degrees F for nonstick pan; Battery Per Muffin Cup: About 1 tablespoon; Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo; Oven Temperature: 400 degrees F for aluminum pan; 375 degrees for nonstick pan; Batter Per Muffin Cup: About 1/3 cup; Bake Time: 22 to 26 minutes. High altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. You Will Need: 1/2 cup water; 1/4 cup vegetable oil. 2 eggs. Bread Instructions: 1. Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain blueberries; rinse and set aside. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. 3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.
General Mills Sales, Inc.
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