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|about 12 servings per container|
|Serving Size: 0.25 cup muffin mix (44 g)|
|mix & 2 tsp cranberries||as prepared w water, veg oil and eggs|
|Calories from Fat||20||80|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2 g (3%)||14%|
|Saturated Fat||1 g (5%)||13%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||10%|
|Sodium||200 mg (8%)||9%|
|Total Carbohydrate||30 g (10%)||10%|
|Dietary Fiber||<1 g (3%)||3%|
Natural & artificial flavors. A family tradition since 1932. Can of real cranberries with orange peel inside. Per 1/4 Cup Mix as Packaged: 140 calories; 1 g sat fat (5% DV); 200 mg sodium (8% DV); 16 g sugars. Visit Krusteaz.com for tips & ridiculously delicious recipes. 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. Stay in touch! M - F 7am - 4pm (PT) 1 (800) 457-7744. PO Box 88176 Seattle, WA 98138. Baking at Krusteaz.com. Facebook. Instagram. Twitter. Pinterest. Hashtag Krusteaz. Partially produced with genetic engineering. Krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Smile. You're about to have cranberry orange Muffins.
Muffin Mix Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Palm and Soybean Oil, Dextrose, Food Starch-Modified, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Orange Peel, Natural and Artificial Flavors (Contains Milk Derivatives), Sodium Stearoyl Lactylate, Citric Acid, Xanthan Gum. Freshness Preserved with BHA. Cranberries and Orange Peel Ingredients: Sliced Cranberries, Water, Sugar, Orange Peel.
Contains: wheat and milk. May contain eggs, soy and tree nuts.
You'll Need: 1/2 cup water; 1/3 cup vegetable oil; 2 eggs. Tip: For orange glaze, stir 1 cup powdered sugar with 2 tbsp orange juice until smooth. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups. 2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter. 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. Yield 12 Standard Muffins: 400 degrees F temperature; 18-20 minutes bake time. Yield 26-30 Mini Muffins: 400 degrees F temperature; 12-14 minutes. Yield 8 x 4 - inch Loaf Pan: 350 degrees F temperature; 45-50 minutes bake time. High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.
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