14.7 oz box
6 servings per container
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, 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 Diesters, Dextrose, Sodium Stearoyl Lactylate, Modified Whey, Xanthan Gum, Cellulose Gum, Artificial Flavor, Soy Flour, Nonfat Milk, Egg.
Contains wheat, soy, milk and egg ingredients.Do not eat raw muffin batter.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 1/3 Cup Mix as Packaged: 290 calories; 3 g sat fat (16% DV); 350 mg sodium (15% DV); 32 g total sugars. See nutrition facts for as prepared information. Contains Bioengineered Food Ingredients. Learn more at Ask.GeneralMills.com. See bettycrocker.com/muffins for+
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.
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