Description
Long gone are the days of complicated baking and time-consuming bread making. The Betty Crocker Chocolate Chip Muffin & Quick Bread mix offers two of your favorite treats in one quick and easy baking mix. Whether you’re in the mood for a small and portable treat or a warm slice of freshly baked bread with a chocolaty twist, this pantry must-have has you covered. All you need is milk or water and a few minutes of prep time to indulge in the chocolaty goodness of the Betty Crocker Chocolate Chip Muffin & Quick Bread Mix. • MUFFIN MIX: Betty Crocker muffins are a home-baked treat that are quick and portable for families on the go. • QUICK AND EASY: Make muffins without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day. • ENDLESS OPTIONS: Prepare muffin mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love. • GREAT TASTE: 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 – Betty Crocker. • BOX CONTAINS: 1 box, 14.75 oz
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil. Contains 2% Or Less Of: Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Corn Syrup, Corn Starch, Salt, Mono And Diglycerides, Propylene Glycol Mono And Diesters, Dextrose, Sodium Stearoyl Lactylate, Modified Whey, Xanthan Gum, Cellulose Gum, Artificial Flavor, Soy Flour, Nonfat Milk, Egg.
Prep
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 Altitudes (3500-6500 ft): No change. Making Mini Muffins: Heat oven to 425 degrees F. Make muffins as directed-except use 36 minis muffins cups. Bake 10 to 12 minutes. High Altitude (3500-6500 ft): No change.
Warnings
Contains wheat, soy, milk and egg ingredients. Now contains egg ingredients
