15.7 oz box
Muffin Mix Ingredients: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arable Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Tapioca Starch, Natural Flavors (Contains Milk Derivatives), Guar Gum, Xanthan Gum. Blueberries: Blueberries (Packed In Water).
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Certified Gluten-free. Whole Grain: 26 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. A family tradition since 1932. Can of wild blueberries inside. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Smile. You're about to have blueberry muffins. Contents may settle. Product sold by weight not volume. Natural flavor with other natural flavors. No artificial flavors, colors, preservatives. Facebook. Instagram. Twitter. Pinterest. (Hashtag)Krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a questions or a suggestion for improvement, we'd love to hear from you. Stay in touch! M-F 7AM-4PM (PT) 1 (800) 457-7744. PO Box 88176 Seattle, WA 98138. baking(at)krusteaz.com.
You'll Need: 1/4 cup water; 1/3 cup vegetable oil (or melted butter); 3 eggs. Tip: For Lemon Blueberry Muffins, add 1 tablespoon finely grated lemon zest. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon: Stir together water, oil, eggs and muffin mix until blended. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full. 3. Bake until golden: Bake as directed below or until light golden brown around edges. Cool 2 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Do not eat raw batter. Yield: 12 Standard Muffins; Bake Time: 14-16 minutes. Yield: 24 Mini Muffins; Bake Time: 11-13 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water.