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Betty Crocker

Betty Crocker Cinnamon Toast Crunch Muffin Mix

12.75 oz
$2.60 each($0.20 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Naturally & artificially flavored. Whole Grain: 8 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Makes 12 muffins. Betty Crocker Kitchens: Tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.

Highlights

  • Nutrition Facts

    mix

    12 servings per container

    Serving Size
    0.25 cup
    • Amount Per Serving
    • Calories120
      Calories from Fat20
    • % Daily Value*
    • Total Fat
      • 2.5g
      • 4%
    • Saturated Fat
      • 1g
      • 6%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 190mg
      • 8%
    • Total Carbohydrate
      • 24g
      • 8%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 11g
    • Protein
      • 1g
    • Potassium
      • 40mg
      • 1%
    • Vitamin A
    • Calcium
      • 2%
    • Vitamin C
    • Iron
      • 2%
    • Riboflavin
      • 2%
    * 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

    1 muffin

    0 servings per container

    Serving Size
    1.00 ea
    • Amount Per Serving
    • Calories170
      Calories from Fat70
    • % Daily Value*
    • Total Fat
      • 8g
      • 12%
    • Saturated Fat
      • 2g
      • 10%
    • Cholesterol
      • 35mg
      • 12%
    • Sodium
      • 200mg
      • 8%
    • Total Carbohydrate
      • 0
      • 8%
    • Dietary Fiber
      • 0
      • 4%
    • Protein
      • 2g
    • Potassium
      • 50mg
      • 1%
    • Calcium
      • 2%
    • Iron
      • 2%
    • Riboflavin
      • 2%
    * 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, Whole Wheat Flour, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Corn Syrup, Palm Oil, Maltodextrin, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Cinnamon, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Syrup, Corn Cereal, Salt, Corn Starch, Canola Oil, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Tricalcium Phosphate, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Xanthan Gum, Soy Lecithin, Cellulose Gum.

    Allergens and safety warnings

    Contains wheat and soy ingredients.

  • Do not eat raw muffin batter. You will need: 3/4 cup water, 1/4 cup vegetable oil, 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups using cooking spray or shortening. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (each about 2/3 full). Break up any large lumps in pouch of streusel topping. Sprinkle streusel over batter in each cup; press lightly. 3. Bake 13 to 18 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes; carefully remove from pan (if you did not use paper baking cups, run knife around edges of cups before removing). Cool completely before storing. High Altitude (3500-6500 ft): No change. Betty's tip: Use an ice cream scoop to fill muffin cups with batter.