Muffins

KRUSTEAZ GLUTEN FREE BLUEBERRY MUFFIN MIX

KRUSTEAZ GLUTEN FREE BLUEBERRY MUFFIN MIX
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GTIN 10041449403264
Alternative Item # 724-0105
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

MUFFIN MIX INGREDIENTS: Sugar, whole grain sorghum flour, whole grain millet flour, food starch-modified, soybean oil, arabic gum, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, tapioca starch, natural flavors (contains milk derivatives), guar gum, xanthan gum. BLUEBERRIES: Blueberries (packed in water).

Nutrition Facts

6 servings per Container
Serving Size
amount for 2 muffins
Amount per serving

Calories

270

% Daily Value*

Total Fat 0

0%

Saturated Fat 0g

0%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 560mg

24%

Total Carbohydrate 60g

22%

Dietary Fiber 2g

7%

Total Sugars 32g

Includes 31g  Added Sugars

62%

Protein 3g

Vitamin D 0mcg

0%

Calcium 40mg

4%

Iron 1mg

6%

Potassium 90mg

0%

Contains 1 allergen

Milk

May Contain 3 allergens

Eggs
Soy
Tree Nuts

2 allergens not Provided

Peanuts
Wheat

Heat oven to 400F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside. Stir together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full. 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. 12 Standard Muffins 400F 14-16 minutes 24 Mini Muffins 400F 11-13 minutes

Coconut Blueberry Crunch Almond Muffins MUFFINS: 1 package Krusteaz Gluten Free Wild Blueberry Muffin Mix 1/4 cup water 1/3 cup vegetable oil 3 eggs 1/2 cup chopped almonds BLUEBERRY CRUNCH TOPPING: 1 cup shredded coconut 1/2 cup almond flour 2 Tbsp butter, softened 1 can blueberries (enclosed), drained and rinsed Heat oven to 400F. Line muffin pan with paper baking cups or lightly grease. Stir together muffin ingredients until blended. Fill muffin cups 2/3 full; set aside. Topping: Stir together coconut, almond flour and butter until crumbly. Gently stir in blueberries. Sprinkle topping over batter. Bake 17-18 minutes. Makes 12 muffins.

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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