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Krusteaz Muffin Mix, Classic, Box
Krusteaz Muffin Mix, Classic, Box
5 lb
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About
Details
Krusteaz Muffin Mix, Classic, Box Krusteaz - A family tradition since 1932. Makes up to 54 delicious muffins. Just add water. Add fruit, nuts or chocolate chunks. Family Owned Since 1932: Since we introduced our easy-as-pie crust mix in 1932, we've been finding delicious ways to bring people together. To this day, our family still loves creating mixes to make and share with the people you love. Contents may settle. Product sold by weight not volume.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Dextrose, Food Starch-modified, Leavening (monocalcium Phosphate, Sodium Aluminum Phosphate, Sodium Bicarbonate), Defatted Soy Flour, Salt, Natural Flavor (contains Milk), Arabic Gum, Tapioca Starch, Xanthan Gum.
Directions
Small Batch: You'll Need: 3-1/2 cups Mix; 1 cup Water. 1. Heat standard oven to 400 degrees F. Line muffin pans with paper baking cups or lightly grease. 2. Stir ingredients. Stir together muffin mix and water until blended. Fill muffin cups 2/3 full. 3. Bake 16-18 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 10-12 muffins. Large Batch: You'll Need: 80 oz (Full Box) Mix; 5 cups Water. 1. Heat standard oven to 400 degrees F or convection oven to 350 degrees F. Line muffin pans with paper baking cups or lightly grease. 2. Combine muffin mix and water in mixer bowl. Using a paddle, mix on low speed for 30 seconds. Scrape bowl. Continue to mix on low speed for 30 seconds. Fill muffin cups 2/3 full. 3. Bake in standard oven 16-18 minutes or convection oven 12-15 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 50-54 muffins. Do not eat raw batter. High Altitude (over 5,000 feet): For small batch, add 3 Tbsp all-purpose flour and an additional 3 Tbsp water. For large batch, add 1 cup all-purpose flour and an additional 1 cup water. Prepare as directed.
Warnings
Contains: wheat, milk, soy. May contain eggs and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 360
- Total Fat 6g9%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 600mg25%
- Total Carbohydrate 72g24%
- Dietary Fiber 0g0%
- Sugars 37g
- Protein 4g
Details
Krusteaz Muffin Mix, Classic, Box Krusteaz - A family tradition since 1932. Makes up to 54 delicious muffins. Just add water. Add fruit, nuts or chocolate chunks. Family Owned Since 1932: Since we introduced our easy-as-pie crust mix in 1932, we've been finding delicious ways to bring people together. To this day, our family still loves creating mixes to make and share with the people you love. Contents may settle. Product sold by weight not volume.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Dextrose, Food Starch-modified, Leavening (monocalcium Phosphate, Sodium Aluminum Phosphate, Sodium Bicarbonate), Defatted Soy Flour, Salt, Natural Flavor (contains Milk), Arabic Gum, Tapioca Starch, Xanthan Gum.
Directions
Small Batch: You'll Need: 3-1/2 cups Mix; 1 cup Water. 1. Heat standard oven to 400 degrees F. Line muffin pans with paper baking cups or lightly grease. 2. Stir ingredients. Stir together muffin mix and water until blended. Fill muffin cups 2/3 full. 3. Bake 16-18 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 10-12 muffins. Large Batch: You'll Need: 80 oz (Full Box) Mix; 5 cups Water. 1. Heat standard oven to 400 degrees F or convection oven to 350 degrees F. Line muffin pans with paper baking cups or lightly grease. 2. Combine muffin mix and water in mixer bowl. Using a paddle, mix on low speed for 30 seconds. Scrape bowl. Continue to mix on low speed for 30 seconds. Fill muffin cups 2/3 full. 3. Bake in standard oven 16-18 minutes or convection oven 12-15 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 50-54 muffins. Do not eat raw batter. High Altitude (over 5,000 feet): For small batch, add 3 Tbsp all-purpose flour and an additional 3 Tbsp water. For large batch, add 1 cup all-purpose flour and an additional 1 cup water. Prepare as directed.
Warnings
Contains: wheat, milk, soy. May contain eggs and tree nuts.
Common questions
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