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Real chocolate chips in the max. No artificial colors. No artificial preservatives. The ancient to perfect chocolate muffins is more chocolate. 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. If you have a question or a suggestion for improvement, we'd love to hear from you. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Product sold by weight not volume. Krusteaz.com. Stay in touch! M-F 7am-4pm (PT). 1 (800) 457-7744. firstname.lastname@example.org. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz.
Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Milk Fat, Soy Lecithin [Emulsifier], Artificial Flavor), Cocoa (Processed with Alkali), Food Starch-Modified, Arabic, Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Monoester, Salt, Soybean Oil, Mono- and Diglycerides, Artificial Flavor, Sodium Stearoyl Lactylate, Xanthan Gum.
Contains: wheat, milk, 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. Line muffin pan 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; 10-22 minutes bake time. Yield: 30 mini muffins; 16-18 minutes bake time. Yield: 8x4-inch loaf pan; 53-57 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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