12.8 oz box
Kosher
6 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Mini Reese's Peanut Butter Chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil [Palm Kernel, Soybean], Corn Syrup Solids, Dextrose, Reduced Protein Whey, Salt, Palm Kernel Oil, Artificial Flavor, Soy Lecithin), Hershey's Milk Chocolate Chips (Sugar, Chocolate, Skim Milk, Cocoa Butter, Milk Fat, Soy Lecithin, Natural Flavor), Reese's Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Modified Corn Starch, Salt, Propylene Glycol Mono And Diesters, Corn Starch, Mono And Diglycerides, Color Added, Xanthan Gum, Cellulose Gum, Sodium Stearoyl Lactylate, Artificial Flavor.
Contains wheat, peanut, milk and soy ingredients.
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A delicious peanut butter muffin with Reese's peanut butter chips and Hershey's milk chocolate chips inside. Per 1/3 Cup Mix as Packaged: 250 calories; 3 g sat fat (15% DV); 520 mg sodium (22% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. This package is sold by weight, not by volume. You can be assured of proper weight even through some settling of contents normally occurs during shipment and handling. Follow us for more great baking ideas! Instagram @bettycrocker. 1-800-828-3291. Box Tops for Education: Download the app. Scan your receipt. Earn cash for schools.
You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. 1. Heat oven to 425 degrees F or 400 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups. 2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups (about 1/4 cup each). 3. Bake 15 to 20 minutes or until golden brown and toothpick in center comes out clean. Cool 5 minutes. Carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). High altitude (3500-6500 ft): Heat oven to 400 degrees F. Do not eat raw muffin batter.
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