Betty Crocker Chocolate Chip Muffin & Quick Bread Mix 14.75 oz (418g)
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Contains 2% or less of: Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate) Corn Starch, Salt, Distilled Monoglycerides, Modified Whey, Color Added, Xanthan Gum, Cellulose Gum, Artificial Flavor
Instructions: . Making Muffins. Do not eat raw muffin batter. You will need:. 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs. 1 Heat oven to 425F (or 400F 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. 2 Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). 3 Bake Divide batter among muffin cups (about 1/47 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. Chocolate Chip Quick Bread. Heat oven to 375F. Grease bottom of 8x4- or 9x5-inch loaf pan. Make batter as directed for muffins. Pour into pan. Make batter as directed for muffins. Pour into pan. 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 425F. Make muffins as directed-except use 36 mini muffin cups. Bake 10 to 12 minutes. High Altitude (3500-6500 ft): No change.