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Betty Crocker Muffin Mix Triple Berry - 6.5 Oz
Muffin Mix, Triple Berry
Imitation blueberries, blackberries & raspberries. Artificially flavored. Partially Produced with Genetic Engineering. Partially Produced with Genetic Engineering. Just add water or milk. Make 6 muffins. Ask.GeneralMills.com. Learn more at Ask.GeneralMills.com.
|Serving size||0.5 cup mix|
|Servings Per Container||3|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 5g||7%||8%|
|Saturated Fat 3g||14%||16%|
|Trans Fat 0g|
|Total Carbohydrate 46g||17%||18%|
|Dietary Fiber <1g||2%||2%|
|(-) 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, Artificially Flavored Triple Berry Bits (Dextrose. Palm Oil, Corn Flour, Citric Acid, Artificial Flavor, Red Lake 40, Blue Lakes 1 & 2), Palm Oil, Corn Syrup, Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Egg White, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Datem, Soy Lecithin, Whey, Sodium Stearoyl Lactylate, Sodium Caseinate, Xanthan Gum, Cellulose Gum, Artificial Flavor.
Warning Contains: Contains: wheat, egg, milk and soy.
Directions You will need: 1/2 Cup water or milk. 1. Heat oven to 400 degrees (or 375 degrees F. for dark nonstick pan). Place paper baking cups in 6 regular-size muffin cups (for best results), or grease bottoms only of muffin cups. 2. Stir Muffin Mix and water or milk just until blended. Spoon into cups (about 1/4 cup each). 3. Bake 16 to 21 minutes or until light golden brown. Cool 5 minues. 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.
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