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Krusteaz Professional All Purpose Muffin Mix is the perfect canvas to create any multitude of muffin flavors simply by adding your favorite fruit, chips or nuts. Our baked muffins have great height and golden crowns.

GTIN	10041449103300
Alternative Item #	734-0120
Shelf Life	546 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, palm and soybean oil, dextrose, Less than 2% of: baking soda, defatted soy flour, food starch-modified, mono- and diglycerides, monocalcium phosphate, natural and artificial flavors (contains milk derivatives), propylene glycol monoester, salt, sodium aluminum phosphate, sodium stearoyl lactylate.

Nutrition Facts

27 servings per Container

Serving Size

2/3 cup dry mix

Amount per serving

Calories

360

% Daily Value*

Total Fat 0

Saturated Fat 5g

23%

Trans Fat 0g

Cholesterol 0mg

Sodium 550mg

24%

Total Carbohydrate 63g

23%

Dietary Fiber 1g

Total Sugars 33g

Includes 32g Added Sugars

64%

Protein 3g

Vitamin D 0mcg

Calcium 50mg

Iron 2mg

10%

Potassium 60mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens are not intentionally nor inherently included

Peanuts

Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 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. 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 DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400 for a standard oven). Pour 2 1/4 oz batter (#20 Scoop) into each tin. For a convection oven, bake for 12-14 minutes. For a standard oven, bake for 16-18 minutes. Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400 for a standard oven). Pour 4 1/4 oz batter (#8 Scoop) into each tin. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 20-25 minutes. Loaf Pans (8 1/2x4 1/2x2 1/2-inch): Preheat oven (350F for a convection oven; 400 for a standard oven). Pour 24 oz into each pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 40-45 minutes. 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. Do not eat raw batter.

Store in a cool, dry place.

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