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Betty Crocker Low Fat Blueberry Muffin Mix 335G

Betty Crocker Low Fat Blueberry Muffin Mix 335G




Guideline Daily Amounts

Each baked muffin (76g) contains:
9%of the reference intake


2%of the reference intake


4%of the reference intake


24%of the reference intake


17%of the reference intake
of the reference intake*
Typical values per 100g: Energy 1255kJ

Muffin mix with a pouch of fruity blueberry filling.Find more tips & tricks at www.bettycrocker.co.uk
Loved by bakers Since 1921.Love fruits?Try our Betty Crocker™ Zesty Lemon Cake Mix!
RSPO - RSPO™, Certified Sustainable Palm Oil, Mixed 4-0256-12-100-00FSC - FSC® Mix, Packaging from responsible sources, FSC® C105339, www.fsc.org© General Mills
Low FatPerfect to bake u memories with the kids!No Artificial Flavours or ColoursSuitable for Vegetarians
Pack size: 335G
Low Fat


Muffin Mix (70%): Wheat Flour, Sugar, Raising Agents (Diphosphates, Sodium Carbonates), Palm Fat, Emulsifier (Mono- and Diglycerides of Fatty Acids), Salt, Thickener (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid), Fruity Blueberry Filling Pouch (30%): Blueberries (55%), Sugar, Water, Apples (6%), Black Currants (5%), Stabiliser (Modified Corn Starch), Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), Flavouring

Allergy Information

Muffin mix may contain Egg, Milk and Soy. For allergens see ingredients in bold.

Number of uses

Contains 6 portions

Net Contents


Preparation and Usage

Just addEggWaterLove, BettyAll you need is:90ml water + 1 medium egg = 6 cup muffin trayPrep time 10 minsBaking time 18-22 minsOne regular muffin tin and 6 muffin cases3 simple steps!Preheat oven to 200ºC (180ºC fan forced)/ Gas Mark 6. Grease 6 of the cups from a regular muffin tin with cooking spray and preferably line with muffin cases.1. Stir muffin mix, water and egg in a medium bowl with a wooden spoon until just combined (batter may be lumpy). Spoon the mixture evenly into the prepared muffin tin. Do not eat unbaked batter.2. Snip corner of Fruity Blueberry Filling. Insert tip of pouch into the centre of muffin mixture and squeeze gently to add a small amount of berries. Divide berries evenly between each muffin cup. Using a skewer, swirl the berries through the batter.3. Bake for 18 - 22 minutes, until the sponge is springy to touch and/or a round knife comes out clean. Leave to cool and then remove from tin.


Free From Artificial ColoursFree From Artificial Flavours

View all Ready Made Mixes

Using Product Information

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