Calories in Betty Crocker Muffin Mix, Chocolate Chip

There are 250 calories in one serve (0.5 cup mix (61 grams) ) of Betty Crocker Muffin Mix, Chocolate Chip. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Betty Crocker Muffin Mix, Chocolate Chi

Nutrition:

Nutrition Facts

Amount Per Selected Weight

Calories 410

Total Fat (g) 10
Saturated Fat (g) 6
Kilojoules 1715
Sodium (mg) 0
Alcohol (g) 0
Cholesterol (mg) 0
Total Carbohydrate (g) 75
Dietary Fiber (g) 0
Sugars (g) 39
Protein (g) 5

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Food Details

On a per 100 gram basis, there are 410 calories, 5g protein, 10g fat, and 75g carbohydrates in Betty Crocker Muffin Mix, Chocolate Chip.

Per 1/2 Cup Mix as Packaged: 250 calories; 3.5 g sat fat (17% DV); 410 mg sodium (18% DV); 24 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Makes 6 muffins. The Red Spoon Promise: 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. www.BettyCrocker.com. how2recycle.info. 1-800-446-1898. Mon. -Fri. 7:30am – 5:30pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Carbohydrate Choices: 3.

Betty Crocker Muffin Mix, Chocolate Chip Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Corn Syrup, Dextrose, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Corn Starch, Egg White, Propylene Glycol Monoesters Of Fatty Acids, Mono And Diglycerides, Datem, Soy Lecithin, Whey, Sodium Stearoyl Lactylate, Sodium Caseinate, Color Added, Xanthan Gum, Cellulose Gum, Artificial Flavor.

Food Notes

You Will Need: 1/2 cup water or milk. 1. Heat oven to 400 degrees F (or 375 degrees F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups (for best results), or grease bottoms only of muffin cups. 2. Stir muffin mix and water or milk just until blended. Spoon into cups (about 1/4 cup each). 3. Bake 16 to 21 minutes or until light golden brown. 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): Stir 1 Tbsp all-purpose flour into dry muffin mix. Just add water or milk. Tear here.

Contains wheat, egg, soy and milk ingredients. Do not eat raw muffin batter.

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