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Betty Crocker™ Lemon Poppy Seed Box Muffin Mixes

Betty Crocker™ Lemon Poppy Seed Box Muffin Mixes - Front

About This Item

Betty Crocker's home-baked muffins are a great meal, snack or even dessert! Perfectly portable for families on the go. Also makes great bread!
  • MUFFIN MIX: Bake a delicious, fluffy, mouth-watering treat with this lemon poppy seed muffin and bread mix
  • QUICK AND EASY: Convenient, on-the-go treat that goes from the bowl to the oven in minutes by simply adding oil, water and eggs
  • ENDLESS OPTIONS: Top your muffins or bread with fruit, butter, or head to BettyCrocker.com for creative recipes the whole family will love
  • HOMEMADE TASTE: 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 - Betty Crocker
  • BOX CONTAINS: 12.3 oz

Ingredients

Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Corn Syrup, Vegetable Oil (palm, palm kernel), 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.

Allergy Information

CONTAINS WHEAT INGREDIENTS.

Nutrition Facts

Serving Size
1/2 cup mix + glaze (69g)
Amount Per Serving As Packaged Calories
250
% Daily Value
Total Fat  3g4%
Saturated Fat  1.5g7%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  350mg15%
Total Carbohydrate  53g19%
Dietary Fiber  < 1g3%
Sugars  29g
Incl. 29g Added Sugars  57%
Protein  3g
Calcium  90mg6%
Iron  1.3mg8%
Not a significant source of Vitamin D and Potassium

Prep Instructions

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. 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 | Oven Temperature | Batter Per Muffin Cup | Bake Time
12 Regular | 425°F for Aluminum Pan | About 3 Tablespoons | 15 to 20 Minutes
400°F for Nonstick Pan
42 Mini | 425°F for Aluminum Pan | About 1 Tablespoon | 11 to 14 Minutes
400°F for Nonstick Pan
6 Jumbo | 400°F for Aluminum Pan | About 1/3 Cup | 22 to 26 Minutes
375°F for Nonstick Pan
High Altitude (3500-6500 ft): No change.
Bread Instructions:
You will need:
3/4 cup water
1/4 cup vegetable oil
2 eggs
1. Heat oven to 375ºF. Grease bottom of 8x4- or 9x5-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.