15.4 oz.

for Personal Shopping

Muffin Mix, Banana Nut
Product Details

Real bananas & walnuts in the mix. Natural & artificial flavors. 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. Contents may settle. Product sold by weight not volume. Things are about to get nutty. If you have a question 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. Visit Krusteaz.com for tips & ridiculously delicious recipes. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.

Ingredients

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm and Soybean Oil, Walnuts, Dried Bananas, Food Starch-Modified, Less than 2% of: Baking Soda, Cellulose Gum, Dextrose, Ground Flaxseed, Natural and Artificial Flavors, Salt, Sodium Aluminum Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum. Freshness Preserved with BHT.

Warnings

Contains: wheat, walnuts. May contain milk, eggs, soy and other tree nuts.

Directions

You¿ll Need: 1/2 cup water; 1/3 cup vegetable oil; 3 eggs. Tip: For a tasty treat, stir in 1 tsp cinnamon. 1. Heat oven to 400 degrees F. Line muffin pans with paper baking cups or lightly grease. 2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Do not eat raw batter. Yield: 12 standard muffins; 400 degrees F temperature; 16-18 minutes bake time. Yield: 24 mini muffins; 400 degrees F temperature; 12-14 minutes bake time. Yield: 9x5-inch loaf pan; 350 degrees F temperature; 45-50 minutes bake time. High altitude (over 5000 feet): Prepare as directed, adding an additional 1 tablespoon water.

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