Muffins

KRUSTEAZ PROFESSIONAL CORN MUFFIN MIX

Fresh corn taste and a hint of sweetness give this muffin a distinct flavor. It has a tight grain and creamy texture.
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GTIN 10041449103348
Alternative Item # 734-0160
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, degermed yellow cornmeal, palm and soybean oil, cornstarch, food starch-modified, dextrose, Less than 2% of: baking soda, monocalcium phosphate, salt, sodium aluminum phosphate, wheat protein isolate, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake.

Nutrition Facts

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

Calories

170

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 570mg

25%

Total Carbohydrate 61g

22%

Dietary Fiber 1g

4%

Total Sugars 21g

Includes 20g  Added Sugars

40%

Protein 4g

Vitamin D 1mcg

0%

Calcium 60mg

4%

Iron 2mg

10%

Potassium 50mg

0%

Contains 1 allergen

Wheat

May Contain 3 allergens

Eggs
Milk
Soy

2 allergens are not intentionally nor inherently included

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (8 1/3 cups) Mix 40 oz (5 cups) Water 20 oz (2 1/2 cups) Water 1. Place water in mixer bowl; add mix. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Continue to mix on low speed 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. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection; 400F for a standard oven). Pour 2 1/4 oz (#20 scoop) of batter into each tin. For a convection oven, bake for 10-12 minutes. For a standard oven, bake for 16-18 minutes. Jumbo Muffin Pans: Preheat oven (350F for a convection; 400F for a standard oven). Pour 4 1/4 oz (#8 scoop) of batter into each tin. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 20-25 minutes. Sheet Pan (24x16x1-inch): Preheat oven (350F for a convection; 400F for a standard oven). Pour 7lb 8 oz of batter into each tin. For a convection oven, bake for 10-15 minutes. For a standard oven, bake for 16-22 minutes.

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. Do not eat raw batter.

Store in a cool, dry place.
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