item weight : 0.48 item package quantity : 1 brand : Betty Crocker is expiration dated product : True item display weight : 12.68 package level : unit size : 1.05 Pound (Pack of 1) part number : BC-WBBMM-1 manufacturer : General Mills ingredients : Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Blueberries Canned in Light Syrup (blueberries, water, high fructose corn syrup), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Salt, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Dried Cultured Cream. product expiration type : Expiration Date Required temperature rating : ambient: room temperature flavor : Blueberry number of items : 1 directions : Muffin Instructions: You will need: 2/3 Cup Water 1/3 Cup Vegetable Oil 2 Eggs 1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. Drain Blueberries; rinse and set aside. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 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 | Oven Temperature | Batter Per Muffin Cup | Bake Time 12 Regular | 425°F for Aluminum Pan | About 3 Tablespoons | 15 to 20 Minutes 400°F for Nonstick Pan 48 Mini | 425°F for Aluminum Pan | About 1 Tablespoon | 11 to 14 Minutes 400°F for Nonstick Pan 6 Jumbo | 400°F for Aluminum Pan | About 1/3 Cup | 22 to 26 Minutes 375°F for Nonstick Pan High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry muffin mix. Bread Instructions: You will need: 1/2 cup water 1/4 cup vegetable oil 2 eggs 1. Heat oven to 375ºF. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain Blueberries; rinse and set aside. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. 3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. fc shelf life : 311 item package weight : 0.5597 diet type : kosher unit count : 16.9 allergen information : wheat