Betty Crocker Chocolate Chip Muffin Mix

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Betty Crocker Chocolate Chip Muffin MixEnriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor [Vanillin]), Corn Syrup, Dextrose, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Corn Starch, Egg White, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, DATEM, Soy Lecithin, Whey Powder, Sodium Stearoyl Lactylate, Sodium Caseinate, Color Added, Palm Kernel Oil, Xanthan Gum, Cellulose Gum, Artificial Flavor.Betty Crocker Chocolate Chip Muffin Mix. Simply add water. 3 minutes pouch to oven. Directions You will need:1/2 cup water. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan) . Place paper baking cups in 6 regular-size muffin cups, or grease just the bottoms of muffin cups. (For best results, use paper baking cups. ). 2. Stir muffin mix and 1/2 cup water until well moistened. Spoon into muffin cups, filling each 1/2 full. 3. Bake 16 to 21 minutes or until light golden brown and tops spring back when touched. Immediately and carefully remove muffins baked in paper baking cups from pan, or cool muffins not baked in paper baking cups 2 minutes in pan before carefully removing. Cool completely before storing. High altitude (3500-6500 ft): heat oven to 400 degrees F (all pans). Stir 1 tbsp flour into dry muffin mix. Bake 18-23 min. To store and rewarm: store muffins loosely covered at room temperature. Or store in refrigerator up to 1 week or in freezer up to 3 months. To rewarm, microwave 1 muffin uncovered on microwavable paper towel on medium (50%) 10 to 15 seconds if room temperature, 20 to 25 seconds if refrigerated, 30 to 35 seconds if frozen. Warnings Contains wheat, egg, milk and soy ingredients. Do not eat raw muffin better.

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