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Primary Image (Web), Front, Center, Raw/uncooked considered edible

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KRUSTEAZ GLUTEN FREE BLUEBERRY MUFFIN MIX

GTIN	10041449403264
Alternative Item #	724-0105
Shelf Life	365 days
Storage Temp Minimum	32°F
Storage Temp Maximum	90°F

MUFFIN MIX: Sugar, brown rice four (rice four, stabilized rice bran with germ), rice four, food starch-modified, arabic gum, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, dextrose, guar gum, soybean oil, tapioca starch, natural flavor, xanthan gum, citric acid. BLUEBERRIES: Blueberries, water.

Nutrition Facts

0 servings per Container

Serving Size

2 muffins

Amount per serving

Calories

250

% Daily Value*

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 500mg

22%

Total Carbohydrate 58g

21%

Dietary Fiber 2g

Total Sugars 32g

Includes 31g Added Sugars

62%

Protein 2g

Vitamin D 0mcg

Calcium 50mg

Iron 1mg

Potassium 60mg

May Contain 2 allergens

Milk

Soy

4 allergens not Provided

Eggs

Peanuts

Tree Nuts

Wheat

3/4 Cup Milk (or cashew or almond milk) 3 Eggs 1/2 Cup Butter melted (or vegetable or coconut oil) 1. Heat oven to 375F. Line muffin pan with paper baking cups or lightly grease. 2. Drain and rinse blueberries in cold water; set aside. 3. Stir together milk, eggs, melted butter, and muffin mix gently, just until blended. Gently fold drained blueberries into batter. Fill muffin cups 3/4 full. 4. Bake as directed below or until light golden brown around edges. Cool 2 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield 12 Standard Muffins, Temperature 375F, Bake 19-21 minutes Yield 24 Mini Muffins, Temperature 375F, Bake 16-18 minutes Tip: For Lemon Blueberry Muffins, add 1 tablespoon finely grated lemon zest. Do not eat raw batter. High Altitude(over 5,000 feet): Reduce bake time by 1-2 minutes.

Store in a cool, dry place.

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