With chopped walnuts. Naturally & artificially flavored. Per 1/3 Cup Mix as Packaged: 230 calories; 1.5 g sat fat (8% DV); 360 mg sodium (15% DV); 23g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. 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. Ask.GenralMills.com. See bettycrocker.com/muffins for more tips & ideas! Learn more at Ask.GenralMills.com. 100% recycled paperboard. Carbohydrate Choices: 3.

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnut Pieces, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Toasted Wheat Germ, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Freshness Preserved By Bht

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. 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. Muffin Size: 12 regular; Oven Temperature: 425 degrees F for aluminum pan; Oven Temperature: 400 degrees F for Nonstick pan; Batter Per Muffin cup: About 3 tablespoons; Bake time 15 to 20 minutes. Muffin Size: 42 mini. Oven Temperature: 425 degrees F for aluminum pan; Oven Temperature: 400 F degrees for Nonstick pan; Batter Per Muffin cup: About 1 tablespoons; Bake time 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 400 degrees F for aluminum pan; Oven Temperature: 375 degrees F for Nonsstick pan; Batter Per Muffin cup: About 1/3 cup; Bake time 22 to 26 minutes. High altitude (3500-6500): No change. Bread Instructions: You will need: 1/2 cup water; 1/4 cup vegetable oil; 2 eggs; 1/2 cup mashed ripe banana. 1. Heat oven to 375 degrees F. Grease bottom of 8 x 4 - or 9 x 5 - inch loaf pan. 2. Stir Muffin Mix, water, oil, eggs and banana in medium bowl just until blended (batter will be lumpy). Pour into pan. 3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes: carefully remove from pan. Cool completely. Do not eat raw muffin batter.

Best if used by.