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Betty Crocker Muffin & Quick Bread Mix Chocolate Chip - 14.75 Oz
Muffin & Quick Bread Mix, Chocolate Chip
Long gone are the days of complicated baking and time-consuming bread making. The Betty Crocker Chocolate Chip Muffin & Quick Bread mix offers two of your favorite treats in one quick and easy baking mix. Whether you're in the mood for a small and portable treat or a warm slice of freshly baked bread with a chocolaty twist, this pantry must-have has you covered. All you need is milk or water and a few minutes of prep time to indulge in the chocolaty goodness of the Betty Crocker Chocolate Chip Muffin & Quick Bread Mix.
Ingredients
| Serving size | |||
|---|---|---|---|
| Servings Per Container | |||
| Amount Per Serving | (+) | ||
| Calories | 420 | 290 | |
| Calories from Fat | (-) | (-) | |
| Calories from Saturated Fat | |||
| % Daily Value* | |||
| Total Fat 20grm | 25% | 7% | |
| Saturated Fat 55 | 25% | 25% | |
| Trans Fat 0 | |||
| Cholesterol 60mg | 21% | 0% | |
| Sodium 380mg | 17% | 16% | |
| Potassium 100mg | 2% | 0% | |
| Total Carbohydrate 55grm | 20% | 20% | |
| Dietary Fiber 2grm | 6% | 6% | |
| Total Sugars 31grm | |||
| Added Sugars 31grm | |||
| Protein 6grm | 0% | 0% | |
| Calcium | 6% | 6% | |
| Iron | 15% | 10% | |
| (-) 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 |
| Potassium | 3,500mg | 3,500mg | |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Protein | 50g | 65g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Artificial Flavor), Corn Syrup, Palm Oil, Contains 2% or Less of: Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor.
Product Attributes
Kosher
Warning
Contains: Contains: wheat, soy; may contain milk ingredients.
Directions
You Will Need: 2/3 cup water. 1/3 cup vegetable oil. 2 Eggs. Bake: 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. (3) Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; 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: About1 tablespoon. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 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): No change. You Will Need: 3/4 cup water. 1/4 cup vegetable oil. 2 Eggs. Bake: 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. (3) Bake 40 to 50 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.
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