Betty Crocker Chocolate Chip Muffin & Bread Mix

Details

Fill your home with the delicious smell of fresh baked muffins or homemade bread. Sumptuous, home-baked chocolate chip muffins have never been easier. Make as directed, just add a few simple ingredients, bake and enjoy! Betty Crocker Chocolate Chip Muffin & Quick Bread baking mix is both delicious and versatile. Whip up a batch of muffins or a chocolaty dessert bread in no time at all.

For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find that same simple goodness — those same products you grew up with — on grocery shelves around the world.

• CLASSIC MUFFIN MIX: Chocolate chip muffins are home-baked treats that are quick and portable for families on the go

• QUICK AND EASY: Just add a few simple ingredients, bake and enjoy

• ENDLESS OPTIONS: Perfect as a muffin mix, a dessert bread mix or a base ingredient for other Betty Crocker dessert recipes

• INGREDIENTS: No artificial colors

• A TRUSTED FAVORITE: Betty Crocker brings you the same fresh-baked favorites you've known and loved all your life

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Ingredients

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, NATURAL FLAVOR), CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, SOY LECITHIN, ARTIFICIAL FLAVOR), CORN SYRUP, PALM OIL, CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), SALT, CORN STARCH, MONOGLYCERIDES, XANTHAN GUM, CELLULOSE GUM, ARTIFICIAL FLAVOR

Directions

You Will Need: 2/3 cup water. 1/3 cup vegetable oil. 2 Eggs. Muffin Instructions: 1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups. 3. Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan. Muffin Size: 12 regular. Oven Temperature: 425 degrees F for aluminum pan, 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 3 tablespoons. Bake Time: 15 to 20 minutes. Muffin Size: 48 mini. Oven Temperature: 425 degrees F for aluminum pan, 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 1 tablespoon. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 degrees F for aluminum pan, 375 degrees F for nonstick pan. Batter Per Muffin Cup: About 1/3 cup. Bake Time: 22 to 26 minutes. High altitude (3500-6500 ft): No change. You Will Need: 3/4 cup water. 1/4 cup vegetable oil. 2 Eggs. Bread Instructions: 1. Heat oven to 375 degrees F. Grease bottom of 8x4 or 9x5-inch loaf pan. 2. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Pour into pan. 3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.