Krusteaz Cranberry Orange Muffin Mix

18.6 oz

$3.00 each($0.16 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Made with real orange peel and tangy cranberries, Krusteaz Cranberry Orange Muffins are a light, refreshing pick-me-up any time of day. They’re easy to make and easy to customize, by adding your own extra ingredients. Make deliciously fluffy muffins, mini muffins or wonderfully moist bread—all with real ingredients you’ll love serving your family.

Highlights

Nutrition Facts
About 6 servings per container
Serving Size
2.00 muffins
- Amount Per Serving
  Calories
  280
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  380mg
  17%
- Potassium
  50mg
  0%
- Calcium
  10mg
  0%
- Iron
  1.6mg
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Muffin Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Food Starch-Modified, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dried Orange Peel, Arabic Gum, Natural Flavor, Soybean Oil, Tapioca Starch, Citric Acid, Xanthan Gum. Cranberries and Orange Peel: Sliced Cranberries, Water, Sugar, Orange Peel.
Allergens and safety warnings
Contains: Wheat.
May contain milk, eggs, soy and tree nuts.
Do not eat raw batter.
You Will Need: 1/2 cup water; 1/2 cup vegetable oil; 2 eggs. Tip: For a zesty orange glaze, stir 1 cup powdered sugar with 2 tbsp orange juice until smooth. 1. Heat: Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. 2. Stir: Stir together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased 8x4-inch loaf pan. Do not eat raw batter. 3. Bake: 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: 18-20 minutes. Yield: 26-30 Mini Muffins; Temperature: 400 degrees F; Bake Time: 15-17 minutes. Yield: 8x4-inch Loaf Pan; Temperature: 350 degrees F; Bake Time: 50-55 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.