Krusteaz

Muffin Mix, Supreme, Gluten Free, Blueberry

15.7 oz.

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Muffin Mix, Supreme, Gluten Free, Blueberry
Product Details

Natural blueberry flavor. Can of wild blueberries inside. Certified gluten-free. Per 1/4 Cup Mix as Packaged: 130 calories; 0.5 g sat fat (3% DV); 260 mg sodium (11% DV); 15 g sugars. A family tradition since 1932. New look. Same great taste. 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. Whole Grain: 15 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Stay in touch! M-F 7am-4pm (PT) 1(800) 457-7744. PO Box 88176, Seattle, WA 98138. Facebook. Instagram. Twitter. Pinterest. (Hashtag)Krusteaz. Krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. Smile. You're about to have blueberry muffins.

Ingredients

Sugar, Whole Grain Sorghum Flour, Whole Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Less than 2% of: Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tapioca Starch, Natural Flavors (Contains Milk Derivatives), Guar Gum, Xanthan Gum. Blueberries: Blueberries, Water.

Warnings

Contains: milk. May contain eggs and soy.

Directions

You'll Need: 1/4 cup water; 1/3 cup vegetable oil (or melted butter); 3 eggs. Tip: For lemon blueberry muffins, add one tablespoon finely grated lemon zest. 1. Heat oven to 400 degrees F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full. 3. Bake until golden. Bake as directed below or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard Muffins: 400 degrees F; 14-16 minutes bake time. 24 Mini Muffins: 400 degrees F; 11-13 minutes bake time. High Altitude (Over 5,000 Feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water.

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