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About
Details
Made with Hershey's. Made with semi sweet chocolate chips. Great for quick bread! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2. www.BettyCrocker.com. For great baking ideas visit BettyCrocker.com. 100% recycled paperboard.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor Cocoa Butter, Milk Fat, Soy Lecithin, Artificial Flavor), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Starch, Salt, Distilled Monoglycerides, Color Added, Artificial Flavor, Xanthan Gum, Cellulose Gum.
Directions
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 with cooking spray or shortening. (For best results, use paper baking cups.) 2. Stir muffin mix, water, oil and eggs in medium bowl until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. 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.
Warnings
Contains wheat, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 4g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 200mg9%
- Total Carbohydrate 30g11%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 2g
Details
Made with Hershey's. Made with semi sweet chocolate chips. Great for quick bread! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2. www.BettyCrocker.com. For great baking ideas visit BettyCrocker.com. 100% recycled paperboard.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor Cocoa Butter, Milk Fat, Soy Lecithin, Artificial Flavor), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Starch, Salt, Distilled Monoglycerides, Color Added, Artificial Flavor, Xanthan Gum, Cellulose Gum.
Directions
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 with cooking spray or shortening. (For best results, use paper baking cups.) 2. Stir muffin mix, water, oil and eggs in medium bowl until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. 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.
Warnings
Contains wheat, milk and soy ingredients.
Common questions
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