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Betty Crocker Muffin & Quick Bread Mix Banana Nut - 12.3 Oz
Muffin & Quick Bread Mix, Banana Nut
With chopped walnuts. Naturally & artificially flavored. Per 1/3 Cup Mix as Packaged: 230 calories; 1.5 g sat fat (8% DV); 360 mg sodium (15% DV); 23g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. The Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. Ask.GenralMills.com. See bettycrocker.com/muffins for more tips & ideas! Learn more at Ask.GenralMills.com. 100% recycled paperboard. Carbohydrate Choices: 3.
|Serving size||0.33 cup mix|
|Servings Per Container||6|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 5g||6%||20%|
|Saturated Fat 1.5g||8%||16%|
|Trans Fat 0g|
|Total Carbohydrate 44g||16%||16%|
|Dietary Fiber <1g||3%||3%|
|(-) 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.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnut Pieces, Palm Oil, Corn Syrup, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Toasted Wheat Germ, Mono and Diglycerides, Propylene Glycol Mono and Diesters, Dextrose, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Freshness Preserved by BHT.
Warning Contains: Now may contain egg and soy ingredients. Contains wheat, walnut; may contain egg, milk and soy ingredients.
Directions Bake: Making Muffins: 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 nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). 3. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High altitude (3500-6500 ft): No change. Making Bread: 1 box Betty Crocker banana nut muffin mix; 1/2 cup water; 1/4 cup vegetable oil; 2 eggs; 1/2 cup mashed ripe banana. Heat oven to 375 degrees F. Grease bottom of 8x4 - or 9x5-inch loaf pan. In medium bowl, stir all ingredients just until blended (batter will be lumpy). Pour into pan. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. 16 servings. Making Mini Muffins: Heat oven to 425 degrees F. Make muffins as directed-except use 36 mini muffin cups. Bake 8 to 10 minutes. High Altitude (3500-6500 ft): Use 48 mini muffin cups. Do not eat raw muffin batter. Best if used by.
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