Betty Crocker Wild Blueberry Premium Muffin Mix & Quick Bread Mix

16.9 oz

$2.95 each($0.17 / 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 w/blueberries
About 6 servings per container
Serving Size
0.50 cup mix w/blueberries
- Amount Per Serving
  Calories
  220
- % Daily Value^*
- Total Fat
  1.5g
  2%
- Saturated Fat
  0.5g
  3%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  350mg
  15%
- Total Carbohydrate
  50g
  18%
- Dietary Fiber
  1g
  5%
- Total Sugars
  25g
- Includes Added Sugars
  24g
  47%
- Protein
  3g
- Calcium
  70mg
  6%
- Iron
  1.3mg
  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
As prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  360
- % Daily Value^*
- Total Fat
  15g
  20%
- Saturated Fat
  2.5g
  13%
- Trans Fat
  0
- Cholesterol
  60mg
  21%
- Sodium
  380mg
  16%
- Total Carbohydrate
  0
  18%
- Dietary Fiber
  0
  5%
- Total Sugars
  0
- Includes Added Sugars
  0
  47%
- Protein
  5g
- Calcium
  80mg
  6%
- 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.
Ingredients
ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANNED WILD BLUEBERRIES (BLUEBERRIES, WATER, LIQUID SUGAR), SUGAR, CORN SYRUP, PALM OIL, MODIFIED CORN STARCH, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), SALT, CORN STARCH, MONOGLYCERIDES, XANTHAN GUM, CELLULOSE GUM, NATURAL AND ARTIFICIAL FLAVOR.
Allergens and safety warnings
CONTAINS WHEAT INGREDIENTS.
YOU WILL NEED: 2/3 CUP WATER; 1/3 CUP VEGETABLE OIL; 2 EGGS. MUFFIN INSTRUCTIONS: 1. HEAT: HEAT OVEN AS DIRECTED BELOW. PLACE PAPER BAKING CUPS IN MUFFIN CUPS, OR GREASE BOTTOMS HEAT OF EACH MUFFIN CUP. DRAIN BLUEBERRIES; RINSE AND SET ASIDE. 2. STIR: 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: BAKE AS DIRECTED BELOW OR UNTIL GOLDEN BROWN AND TOPS SPRING BACK WHEN TOUCHED. COOL 5 MINUTES; BAKE LOOSEN AND CAREFULLY REMOVE FROM PAN. MUFFIN 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. BATTER PER MUFFIN CUP: ABOUT 1 TABLESPOONS. BAKE TIME: 11 TO 14 MINUTES. MUFFIN SIZE: 6 JUMBO. OVEN TEMPERATURE: 425 DEGREES F FOR ALUMINUM PAN; 375 DEGREES F 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. BREAD INSTRUCTIONS: YOU WILL NEED: 1/2 CUP WATER; 1/4 CUP VEGETABLE OIL; 2 EGGS. BREAD INSTRUCTIONS: 1. HEAT: HEAT OVEN TO 375 DEGREES F. GREASE BOTTOM OF 8X4- OR 9X5-INCH LOAF PAN. DRAIN HEAT BLUEBERRIES; RINSE AND SET ASIDE. 3. STIR: 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: BAKE 35 TO 45 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 15 MINUTES; CAREFULLY BAKE REMOVE FROM PAN. COOL COMPLETELY. DO NOT EAT RAW MUFFIN BATTER.