Betty Crocker Cornbread & Muffin Mix 6ct
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Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Perfectly portable for families on the go.
Betty Crocker Muffin Mix Cornbread and Muffin Mix Makes 6 Muffins 6.5 oz Pouch.
- Betty Crocker muffins are a home-baked treat that are quick and portable for families on the go
- Just add oil, water, and eggs
- Bowl to oven in minutes
- Top muffins or bread with fruit, butter and more
- 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
Do not eat raw muffin batter.
Ingredients: Enriched Degermed Yellow Corn Meal (Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Palm Oil, Dextrose, Salt, Modified Corn Starch.
Instructions: You Will Need: 1/3 Cup Milk, 2 Tablespoons Butter, Margarine or Spread* Melted, 1 Egg. 1. Heat oven to 400degF. Prepare desired pan as directed: Cornbread: Generously grease bottom and side of 8-inch round or square baking pan (or use cooking spray). Corn Muffins: Place paper baking cups in 6 regular-size muffin cups. Traditional Skillet Cornbread: Generously grease bottom and side of 8-inch cast-iron skillet (or use cooking spray). Heat skillet in oven 10 minutes or until hot. Carefully remove to heatproof surface. 2. Stir Cornbread Mix, milk, melted butter and egg just until moistened (batter will be lumpy). Spread in either hot skillet, 8-inch pan or muffin cups. 3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): No change. *Spread should have more than 65% vegetable oil.
Safe Handling Instructions: Do not eat raw muffin batter.Contains wheat; may contain egg, milk and soy ingredients.