Multigrain Muffin Mix

KRUSTEAZ PROFESSIONAL MULTIGRAIN MUFFIN MIX

Krusteaz Professional Multigrain Muffins are a good source of fiber* and packed with 22 grams of whole grains per serving.
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GTIN 10041449479306
Alternative Item # 734-0174
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Whole wheat ?our, sugar, palm and soybean oil, rolled oats, crushed wheat, oat bran, whey (milk protein), Less than 2% of: baking soda, brown rice ?our (rice ?our, stabilized rice bran with germ), defatted soy ?our, degermed yellow cornmeal, dextrose, eggs, food starchmodi?ed, molasses powder, monocalcium phosphate, natural ?avor, salt, sodium aluminum phosphate, spices, wheat protein isolate.

Nutrition Facts

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

Calories

350

% Daily Value*

Total Fat 0

0%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 5mg

2%

Sodium 220mg

9%

Total Carbohydrate 59g

21%

Dietary Fiber 2g

18%

Total Sugars 24g

Includes 22g  Added Sugars

44%

Protein 7g

Vitamin D 1mcg

0%

Calcium 80mg

6%

Iron 2mg

10%

Potassium 230mg

4%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 1/3 cups) 40 oz (5 cups) Water Mix 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. HIGH ALTITUDE: For full batch, add an additional 4 oz (1/2 cup) water. Prepare and bake as directed. BAKING DIRECTIONS: Convection Oven: 350F; Standard Oven: 400F Standard Muffin Pans: 2 1/4 oz batter (#20 scoop); Convection: 12-14 minutes; Standard Oven: 14-16 minutes; Yield: 4 1/2 dozen (2 oz muffins) Jumbo Muffin Pans: 4 1/4 oz batter (#8 scoop); Convection: 18-23 minutes; Standard: 20-25 minutes; Yield: 2 1/4 dozen (4 oz muffins) Loaf Pans (8 1/2x 4 1/2x2 1/2-inch): 24 oz batter; 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.

Store in a cool, dry place.
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