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About
Details
Naturally & artificially flavored. Makes 12 muffins. Whole Grain: 8 g or more per serving (East 48 g or more of whole grains daily). Box Tops for Education. Tested & Approved: Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 am - 5:30 pm. www.BettyBrocker.com. Carbohydrate Choices: 1-1/2. www.GeneralMills.com. 100% recycled paperboard.
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.
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 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.
Warnings
Contains wheat and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 24g9%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 1g
Details
Naturally & artificially flavored. Makes 12 muffins. Whole Grain: 8 g or more per serving (East 48 g or more of whole grains daily). Box Tops for Education. Tested & Approved: Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 am - 5:30 pm. www.BettyBrocker.com. Carbohydrate Choices: 1-1/2. www.GeneralMills.com. 100% recycled paperboard.
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.
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 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.
Warnings
Contains wheat and soy ingredients.
Common questions
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