Krusteaz Wild Blueberry Muffin Mix

17.1 oz

$3.00 each($0.18 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Fill your home with the scent of freshly baked Krusteaz Wild Blueberry Muffins, then fill a plate and watch the blueberry deliciousness disappear. A can of sweet and juicy wild blueberries is included in every box to make these muffins bursting with blueberries. They’re so good that your family may want you to double the recipe.

Highlights

Nutrition Facts
About 6 servings per container
Serving Size
2.00 muffins
- Amount Per Serving
  Calories
  270
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  440mg
  19%
- Potassium
  40mg
  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, 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.
Allergens and safety warnings
Contains: wheat. May contain milk, egg, soy and tree nuts.
You will 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: Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. 2. Drain: Drain and rinse blueberries in cold water; set aside. 3. Stir: 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 8 x 4-inch loaf pan. Do not eat raw batter. 4. 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: 18-22 minutes. Yield: 24 mini muffins; Temperature: 400 degrees F; Bake Time: 14-16 minutes. Yield: 8 x 4-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.