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King Arthur Flour Muffin Mix Gluten Free - 16 Oz

King Arthur Flour Muffin Mix Gluten Free - 16 Oz

Muffin Mix, Gluten Free

Fortified with: iron; calcium; vitamin B. Certified gluten-free. Certified Gluten-Free by GFCO. Learn more: gfco.org. Whole Grain: 10 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Non-dairy (to make non-dairy: use oil and rice, soy, or almond milk). Non GMO Project verified. nongmoproject.org. KingArthurBaking.com/gmo. Perfect for your favorite add-ins. Quality is our number 1 Priority: It's important that our products not only taste great, but that they're safe for you and your family. That's why all of our mixes are carefully crafted (and meticulously taste-tested!) in our test kitchen and always third-party certified by the Gluten-Free Certification Organization (GFCO). The result? Delicious gluten-free baked goods for everyone to enjoy! KingArthurBaking.com. Bakers hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253); KingArthurBaking.com/bakers-hotline. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee-owned. Committed to quality. Try all King Arthur Gluten-Free baking products. KingArthurBaking.com/glutenfree.
Nutrition Facts
Serving size 4 tbsp mix
Servings Per Container 12
Amount Per Serving (+)
Calories 130 200
Calories from Fat 0 0
% Daily Value*
Total Fat 0g 0% 9%
Saturated Fat 0g 0% 20%
Trans Fat 0g
Cholesterol 0mg 0% 22%
Sodium 290mg 13% 16%
Potassium 30mg 0% 2%
Total Carbohydrate 32g 12% 12%
Dietary Fiber 3g 11% 11%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 15% 20%
Iron 10% 15%
(-) Information is currently not available for this nutrient.
(+)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Cane Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Natural Flavor, Cornstarch, Vitamin and Mineral Blend (Calcium Carbonate, Niacinamide [Vitamin B3], Reduced Iron, Thiamin Hydrochloride [Vitamin B1], Riboflavin [Vitamin B2]), Xanthan Gum, Nutmeg.
Product Attributes
Kosher
Gluten Free
Warning Contains: Produced on equipment that also processes eggs, milk, soy, and coconut. Do not eat raw mix, dough, or batter.
Directions Our Recipe for Gluten-Free Muffins: You'll Need: 6 tablespoons melted butter (to make non-dairy: use oil and rice, soy, or almond milk) or oil; 3 large eggs; 1 cup milk (to make non-dairy: use oil and rice, soy, or almond milk); 1-1/2 cups add-ins (optional). Bakes 12 muffins. 1. Preheat oven to 375 degrees F. Grease 12 cups of a standard muffin pan, or line with greased paper muffin cups. 2. Stir together melted butter or oil, eggs, and milk. Add mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. 3. Fill muffin cups almost full. Let batter rest for 10 minutes. Sprinkle with cinnamon-sugar or coarse sugar, if desired. 4. Bake for 18 to 22 minutes, until a cake tester inserted in middle of one of the center muffins comes out clean. 5. Cool in pan for 5 minutes before turning out onto rack to cool completely. Your muffins turn our perfectly every time with our mix. Tender, sweet muffins are easy to dress up with fruit, spices, nuts, and more. Baker's Tip: For Quick Bread: Preheat oven to 350 degrees F and grease a 9 inches x 5 inches loaf pan. Prepare mix as directed. Pour into loaf pan and allow to rest 10 minutes. Bake for 55 to 65 minutes, tenting at 45 minutes. Cool for 10 minutes in pan before turning onto rack to cool completely.

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