You Will Need:
- 2/3 Cup Water
- 3 Large Eggs
- 1/2 Cup Softened Butter (1 Stick)
Pan Size/Bake Time:
- 2 8": 30-35 minutes
- 2 9": 23-28 minutes
- 13 x 9-INCH: 28-33 minutes
- Bundt®: 33-43 minutes
- 24 Cupcakes: 15-20 minutes
- Prep: PREHEAT oven to 375°F for metal or glass pans, 350°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes.)
- Mix: BLEND dry mix, water, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 4 minutes. POUR batter in pans and bake immediately.
- Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
High Altitude (over 3,500 ft.):
Heat oven to 375°F. Stir 1/3 cup plus 1 tbsp flour into mix. Mix as directed above except using 1 cup water, 1/2 cup softened butter or margarine and 3 eggs. Bake at 375°F: two 8-inch pans 18-23 min.; two 9-inch pans 23-28 min.; 13x9-inch pan 25-30 min.; Bundt® pan 40-45 minutes
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 190 | 270 | ||||
| Calories from Fat | 40 | 130 | ||||
| Total Fat: | 4.5g | 22% | 14g | 7% | ||
| Saturated Fat | 1.5g | 30% | 6g | 8% | ||
| Trans Fat | 0g | 0g | ||||
| Polyunsaturated Fat | 1g | 1.5g | ||||
| Monounsaturated Fat | 1g | 4.5g | ||||
| Cholesterol: | 0mg | 25% | 75mg | 0% | ||
| Sodium: | 170mg | 10% | 240mg | 7% | ||
| Total Carbohydrate: | 35g | 12% | 35g | 12% | ||
| Dietary Fiber | 0g | 0% | 0g | 0% | ||
| Sugars | 23g | 23g | ||||
| Protein: | 1g | 3g | ||||
| Vitamin A: | 0% | 6% | ||||
| Calcium: | 4% | 4% | ||||
| Vitamin C: | 0% | 0% | ||||
| Iron: | 10% | 10% |
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Mono- and Diglycerides). Contains 2% Or Less Of: Leavening (Sodium Bicarbonate, Monocalcium Phosphate), Dextrose, Modified Food Starch, Salt, Cellulose Gum, Maltodextrin, Artificial Flavors, Colored with (Yellow 5 Lake, Red 40 Lake), Gum Arabic.
Contains: Wheat
Contains: Wheat
These Golden Oatmeal Muffins, made with Duncan Hines Butter Recipe Golden Cake Mix, are absolutely delicious -- especially when served warm with a little butter. Why not also try them with your favorite ...
Hands-On Time: 10 minutes
Total Time:
Servings: Makes 2 dozen muffins
