17.1 oz box
About 6 servings per container
Muffin Mix Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Food Starch-Modified, Natural Flavor, Salt, Dextrose, Arabic Gum, Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Tapioca Starch, Xanthan Gum, Citric Acid. Blueberries: Blueberries, Water.
Contains: wheat. May contain milk, eggs, soy and tree nuts.
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Wild Blueberries can inside. No artificial flavors, colors, preservatives. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Contents may settle. Product sold by weight not volume. If life gives you the blues, add berries. Natural flavor with other natural flavors. Facebook. Instagram. Twitter. Pinterest. (hashtag)Krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M-F 7 AM - 4 PM (PT) 1 (800) 457-7744. PO Box 88176 Seattle, WA 98138.
You'll Need: 2/3 cup water; 1/2 cup vegetable oil; 2 eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. 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 stir in blueberries. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard muffins. Temperature: 400 degrees F. Bake time: 18-22 minutes; Yield: 24 Mini muffins. Temperature: 400 degrees F. Bake time: 14-16 minutes; Yield: 9x5-inch Loaf pan. Temperature: 350 degrees F. Bake time: 48-52 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water. Do not eat raw batter.