Blueberry Muffin Mix

KRUSTEAZ PROFESSIONAL BLUEBERRY MUFFIN MIX

Krusteaz Professional Blueberry Muffin Mix is perfect for operators seeking a one-step premium blueberry muffin or breakfast loaf mix.
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GTIN 10041449455003
Alternative Item # 734-0224
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried blueberries (blueberries, sugar, citric acid, sunflower oil, potassium sorbate [preservative]), soybean oil, food starch-modified, whey (milk protein), dextrose, Less than 2% of: baking soda, egg yolks, mono- and diglycerides, monocalcium phosphate, natural and artificial flavor (contains milk derivatives), propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

Nutrition Facts

168 servings per Container
Serving Size
2/3 cup dry mix
Amount per serving

Calories

340

% Daily Value*

Total Fat 0

0%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 15mg

5%

Sodium 510mg

22%

Total Carbohydrate 62g

23%

Dietary Fiber 1g

3%

Total Sugars 36g

Includes 31g  Added Sugars

62%

Protein 3g

Vitamin D 0mcg

0%

Calcium 70mg

6%

Iron 2mg

10%

Potassium 90mg

0%

Contains 3 allergens

Eggs
Milk
Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 3/4 cups) Mix 40 oz (5 cups) Water 20 oz (2 1 /2 cups) Water DIRECTIONS 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Change to medium speed and mix 30 seconds. 3. Scale batter into greased or paper-lined pans. HAND MIXING: Using a large bowl, stir together water and mix until well-blended (about 50 strokes). Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 4 1/2 oz (1 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare and bake as directed. BAKING INSTRUCTIONS: Convection Oven: 350F; Standard Oven: 400F Standard Muffin Pans: 2 1/4 oz batter (#20 scoop); Convection: 11-13 minutes; Standard: 16-18 minutes; Yield: 4 1/2 dozen (2 oz muffins) Jumbo Muffin Pans: 4 1/2 oz batter (#8 scoop); Convection: 15-20 minutes; Standard: 21-26 minutes; Yield: 2 1/4 dozen (4 oz muffins) Loaf Pans (8 1/2x4 1/2x2 1/2-inch): 24 oz batter; Convection: 38-43 minutes; Standard: 40-45 minutes; Yield: 5 loaves HANDLING TIPS Do not overmix batter. When baking In a convection oven, turn muffins halfway through baking cycle. Cool muffins briefly In pans. Turn out while still warm.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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