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Betty Crocker
Banana Nut Muffin & Quick Bread Mix

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Details

12.30 oz
SKU / UPC: 016000456013

Nutrition

Nutrition Facts
Serving Size 3 tbsp mix & walnuts
Servings Per Container 12
Amount Per Serving
Calories 110Calories from Fat
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 180mg7%
Total Carbohydrate 22g7%
Sugars 11g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Calcium2%
Iron 2%

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnut Pieces, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Toasted Wheat Germ, Distilled Monoglycerides, Color Added, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness Preserved by BHT.

Directions

Making Muffins: 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. 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 Altitude (3500-6500 ft.): No change. Making Mini Muffins: Heat oven to 425F. Make muffins as directed--except use 36 mini-muffin cups. Bake 8 to 10 minutes. High Altitude (3500-6500 ft.): Use 48 mini-muffin cups.