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Natural flavor with other natural flavors. Wild blueberries can inside. No artificial flavors. No artificial colors. No artificial preservatives. Our Story: Great idea often come out of 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 mux 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. Contents may settle. Product sold by weight not volume. If life gives you the blues, add berries. Visit krusteaz.com for tips & ridiculously delicious recipes. krusteaz.com. 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. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Food Starch-Modified, Natural Flavor, Salt, Dextrose, Arabic Gum, Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Tapioca Starch, Xanthan Gum, Citric Acid. Blueberries: Blueberries, Water.
Contains: wheat. May contain milk, eggs, soy and tree nuts.
You'll Need: 2/3 cup water; 1/2 cup vegetable oil; 2 eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon. Stir together water, oil, eggs, and muffin mux until blended. Gently stir in blueberries. 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 raw butter. 12 Standard Muffins: 400 degrees F; 18-22 minutes bake time. 24 Mini Muffins: 400 degrees F; 14-16 minutes bake time. 9x5-inch Loaf Pan: 350 degrees F; 48-52 minutes bake time. High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water.
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