Betty Crocker Banana Chocolate Chip Muffin Tops

14.4 oz

$3.04 each($0.21 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Betty Crocker Muffin Tops are fun for the whole family! This product is just the best part of the muffin - the fluffy dome! Comes with delicious topping and can be made on a standard baking sheet.

Highlights

Nutrition Facts
Per mix & topping
8 servings per container
Serving Size
0.25 cup mix + topping
- Amount Per Serving
  Calories
  200
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  230mg
  10%
- Calcium
  50mg
  4%
- Iron
  1.1mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  270
- % Daily Value^*
- Cholesterol
  25mg
  8%
- Sodium
  240mg
  10%
- Calcium
  50mg
  4%
- Iron
  1.2mg
  6%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Palm Oil, Contains 2% or Less of: Modified Corn Starch, Water, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Corn Starch, Salt, Mono and Diglycerides, Cocoa Processed with Alkali, Cocoa, Nonfat Milk, Chocolate Liquor, Toasted Wheat Germ, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Potassium Sorbate (Preservative), Citric Acid, Agar, Guar Gum, Polysorbate 60.
Allergens and safety warnings
Contains wheat, milk and soy ingredients.
Betty Crocker: You will need: 1/4 Cup Water; 1/4 Cup Vegetable Oil; 1 Egg Instructions: 1. Heat oven to 400 degrees F (or 375 degrees F for nonstick pan). Stir Muffin Top Mix, water, oil and egg in medium bowl just until blended (batter will be thick). 2. Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 10 to 13 minutes or until edges are golden brown. Immediately remove from cookie sheet. Cool completely before drizzling. 4. Squeeze pouch of Glaze about 15 seconds (do not microwave). Cut off tip of 1 corner of pouch. Drizzle glaze over muffin tops. Betty’s Tip: For easy clean up use parchment paper. High Altitude (3500-6500 ft): No change. Do not eat raw muffin butter.