16.9 oz box
6 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (Blueberries, Water, Liquid Sugar), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor.
Contains wheat, egg, milk and soy ingredients.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
Made with real Blueberries. Per 1/2 Cup Mixed as Packaged: 230 calories; 1 g sat fat (5% DV); 350 mg sodium (15% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. New look, same great taste. Artificially flavored. Follow us for more great baking ideas!. Instagram (at)bettycrocker.
Bake: You Will Need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. Muffin Instructions: (1) Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. Drain Blueberries; rinse and set aside. (2) Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 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 400 degrees F nonstick pan, Batter per muffin cup; About 3 tablespoons, Bake time 15 to 20 minutes. Muffin Size: 48 mini; Oven Temperature: 425 degrees F for aluminum pan 400 degrees F 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 375 degrees F nonstick pan, Batter per muffin cup; About 1/3 cup, Bake time 22 to 26 minutes. High altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. Bake: You Will Need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. Bread Instructions: (1) Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain Blueberries; rinse and set aside. (2) Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. 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. Do not eat raw muffin batter.
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