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KRUSTEAZ PROTEIN CHOCOLATE CHIP MUFFIN

GTIN 10041449473663
Alternative Item # 722-1555
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Whole wheat flour, sugar, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], vanilla extract), nonfat milk, wheat protein isolate, brown sugar, whole grain oat flour, ground flaxseed, whey protein isolate (milk protein), dextrose, soybean oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), egg whites, arabic gum, xanthan gum, natural flavor (contains cocoa powder), salt, honey powder.

Nutrition Facts

6 servings per Container
Serving Size
2 Muffins
Amount per serving

Calories

300

% Daily Value*

Total Fat 0

0%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 280mg

12%

Total Carbohydrate 53g

19%

Dietary Fiber 4g

14%

Total Sugars 32g

Includes 28g  Added Sugars

56%

Protein 10g

Vitamin D 0mcg

0%

Calcium 130mg

10%

Iron 2mg

15%

Potassium 290mg

6%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

May Contain 1 allergen

Tree Nuts

1 allergen not Provided

Peanuts
YOU WILL NEED: 3/4 Cup Water 1/2 Cup Vegetable Oil 3 Eggs 1 HEAT OVEN TO 400F. Line muffin pan with paper baking cups. 2 STIR together water, oil, eggs and muffin mix until blended. Do not over-mix. Fill muffin cups 2/3 full. 3 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 TEMPERATURE BAKE TIME 12 Standard Muffins 400F 16-18 minutes 24 Mini Muffins 400F 12-14 minutes
High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour and an additional 1 tablespoon water. Check doneness at 16 minutes.
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).