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|about 12 servings per container|
|Serving Size: 0.33 cup mix (47 g)|
|mix||as prepared w. water, vegetable oil, eggs|
|Calories from Fat||40||90|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4.5 g (6%)||15%|
|Saturated Fat||3 g (15%)||20%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||10%|
|Sodium||240 mg (10%)||10%|
|Total Carbohydrate||38 g (13%)||13%|
|Dietary Fiber||2 g (8%)||8%|
New look. Same great taste. A family tradition since 1932. Real chocolate chips in the mix. Per 1/3 Cup Mix as Packaged: 200 calories; 3 g sat fat (15% DV); 240 mg sodium (10% DV); 23 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 7 AM - 4 PM (PT). 1-800-457-7744. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. Partially produced with genetic engineering. Krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. The ancient secret to perfect chocolate muffins is more chocolate.
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Milk Fat, Soy Lecithin [Emulsifier], Artificial Flavor), Cocoa (Processed with Alkali), Food Starch-Modified, Less than 2% of: Propylene Glycol Monoester, Mono-Diglycerides, Sodium Stearoyl Lactylate, Arabic Gum, Sodium Aluminum Phosphate, Baking Soda, Salt, Soybean Oil, Artificial Flavor, Xanthan Gum.
Contains: wheat, milk and soy. May contain eggs and tree nuts.
You'll Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. Tip: For triple chocolate muffins, add 1/2 cup white chocolate chips. 1. Heat oven to 350 degrees F. Heat oven to 350 degrees F. Lightly grease muffin pan or line with paper baking cups. 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. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard Muffins: Bake Time 18-22 minutes. 30 Mini Muffins: 16-18 minutes. 8x4-Inch Loaf Pan: 53-57 minutes. 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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