There are 250 calories in one serve of Betty Crocker Lemon Poppy Seed Muffin & Quick Bread Mix, 14.5 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
362
-
Total Fat (g)
4 -
Saturated Fat (g)
2 -
Kilojoules
1515 -
Sodium (mg)
507 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
77 -
Dietary Fiber (g)
0 -
Sugars (g)
42 -
Protein (g)
4
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Food Details
One serve of Betty Crocker Lemon Poppy Seed Muffin & Quick Bread Mix, 14.5 oz is 0.50 cup mix + glaze (69 grams) and contains 250 calories, 3g fat, 53g carbohydrates, and 3 grams of protein.
Betty Crocker’s home-baked muffins are a great meal, snack or even dessert! Also makes great bread!
Betty Crocker Lemon Poppy Seed Muffin & Quick Bread Mix, 14.5 oz Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Vegetable Oil (Palm, Palm Kemel), Modified Corn Starch, Poppy Seeds, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Mono and Diglycerides, Corn Starch, Water, Lemon Juice Concentrate, Agar, Natural and Artificial Flavor, Citric Acid, Sodium Phosphate, Locust Bean Gum, Xanthan Gum, Cellulose Gum, Yellows 5 & 6, Freshness Preserved by Potassium Sorbate and Alpha Tocopherol.
Other Info
Betty Crocker Lemon Poppy Seed Muffin & Quick Bread Mix, 14.5 oz has 6 (Per 1/2 cup mix & glaze) servings per pack. Bake: You will need: 2/3 cup water, 1/3 cup vegetable oil, 2 egg. 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. Cool completely. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over muffins. Muffin Size: 12 regular; Oven Temperature: 425 degrees for aluminum pan; Oven Temperature: 400 degrees for Non-stick pan; Batter Per Muffin cup: About 3 tablespoons; Bake time 15 to 20 minutes. Muffin size: 42 mini. Muffin Size: 42 mini; Oven Temperature: 425 degrees for aluminum pan; Oven Temperature: 400 degrees for Non-stick pan; Batter Per Muffin cup: About 1 tablespoons; Bake time 11 to 14 minutes. Muffin size: 6 jumbo. Muffin Size: 42 mini; Oven Temperature: 400 degrees for aluminum pan; Oven Temperature: 375 degrees for Non-stick pan; Batter Per Muffin cup: About 1/3 tablespoons; Bake time 22 to 26 minutes. High altitude (3500-6500): No change. Bake: You Will Need: 3/4 cup water, 1/4 cup vegetable oil, 2 egg. Bread Instructions: (1) Heat oven to 375 degrees F. Grease bottom of 8×4- or 9×5-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 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle glaze over loaf. Do not eat raw muffin batter
Contains: wheat ingredients.
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