Betty Crocker Lemon Poppy Seed Muffin & Quick Bread Mix

14.5 oz

$2.95 each($0.20 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Also makes great bread!

Highlights

Nutrition Facts
Per 1/2 cup mix + streusel
6 servings per container
Serving Size
0.50 cup mix + streusel
- Amount Per Serving
  Calories
  270
- % Daily Value^*
- Total Fat
  4.5g
  6%
- Saturated Fat
  2g
  9%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  410mg
  18%
- Total Carbohydrate
  55g
  20%
- Dietary Fiber
  1g
  4%
- Total Sugars
  28g
- Includes Added Sugars
  28g
  56%
- Protein
  4g
- Calcium
  100mg
  8%
- Iron
  1.6mg
  8%
^* 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
Per 2 muffins prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  410
- % Daily Value^*
- Total Fat
  18g
  23%
- Saturated Fat
  3.5g
  19%
- Trans Fat
  0g
- Cholesterol
  60mg
  21%
- Sodium
  430mg
  19%
- Total Carbohydrate
  55g
  20%
- Dietary Fiber
  1g
  4%
- Total Sugars
  28g
- Includes Added Sugars
  28g
  56%
- Protein
  6g
- Calcium
  110mg
  8%
- Iron
  1.9mg
  10%
^* 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
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Poppy Seeds, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Artificial Flavor, Citric Acid, Xanthan Gum, Cellulose Gum, Yellows 5 & 6.
Allergens and safety warnings
Contains wheat ingredients.
You will need: 2/3 cup water, 1/3 cup vegetable oil, 2 egg. Muffin Instructions: 1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups. Sprinkle streusel over batter in each cup; press lightly. 3. Bake as directed below or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; loosen and carefully remove from pan. Muffin Size: 12 regular; Oven Temperature: 425 degrees F for aluminum pan; Oven Temperature: 400 degrees F for Non-stick pan; Batter Per Muffin cup: About 3 tablespoons; Bake time 15 to 20 minutes. Muffin size: 42 mini. Oven Temperature: 425 degrees F for aluminum pan; Oven Temperature: 400 F degrees for Non-stick pan; Batter Per Muffin cup: About 1 tablespoons; Bake time 11 to 14 minutes. Muffin size: 6 jumbo. Oven Temperature: 400 degrees F for aluminum pan; Oven Temperature: 375 degrees F for Non-stick pan; Batter Per Muffin cup: About 1/3 cup; Bake time 22 to 26 minutes. High altitude (3500-6500): No change. You will need: 3/4 cup water, 1/4 cup vegetable oil, 2 egg. Bread Instructions: 1. Heat oven to 375 degrees F. grease bottom of 8x4 - or 9x5 –inch loaf pan. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Pour into pan. Sprinkle with streusel. 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around sides before removing; carefully remove from pan. Cool completely. Do not eat raw muffin batter.