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Natural flavor with other natural flavors. Real Cranberries with orange peel can inside. No artificial flavors. No artificial colors. No artificial preservatives. 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. You're about to have Cranberry Orange muffins. Contents may settle product sold by weight not volume. Stay in Touch! Visit krusteaz.com for tips & ridiculously delicious recipes. baking(at)krusteaz.com. krusteaz.com. (hashtag)krusteaz. Facebook. Instagram. Twitter. Pinterest. M-F 7am ¿ 4pm (PT); 1 (800) 457-7744. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
Muffin Mix Ingredients: Enriched Bleached Four (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Food Starch-Modified, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Orange Peel, Arabic Gum, Natural Flavor, Soybean Oil, Tapioca Starch, Citric Acid, Xanthan Gum. Cranberries and Orange Peel Ingredients: Sliced, Cranberries, Water, Sugar, Orange Peel.
Contains: wheat. May contain milk, eggs, soy and tree nuts.
You'll Need: 1/2 cup water; 1/2 cup vegetable oil; 2 eggs. Tip: For a zesty 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. Do not eat raw batter. Yield 12 Standard Muffins: 400 degrees F temperature; 18-20 minutes bake time. Yield 26-30 Mini Muffins: 400 degrees F temperature; 15-17 minutes. Yield 8 x 4 - inch Loaf Pan: 350 degrees F temperature; 50-55 minutes bake time. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.
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