Gluten Free Blueberry Muffin Mix
When it comes to pastries, it’s hard to find a more certified classic than the blueberry muffin. When making a gluten free option, we made sure it was the same moist, incredible tasting treat we’re all used to. Krusteaz Gluten Free Blueberry Muffins are the top of the muffin game and so easy to make. Simply add milk, butter and eggs to the mix and have mouth watering blueberry muffins after baking for about 20 minutes. Krusteaz Gluten Free Blueberry Muffin Mix comes in a 15.7-ounce box—and has no artificial flavors and no artificial colors.
Nutrition Facts
| Serving Size : |
0 |
| Servings Per Container : |
1 |
|
| Calories |
Amount Per serving
270
|
0%
|
| Calories from Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
| Total Fat |
Amount Per serving
2.5g
|
3%
|
| Saturated Fat |
Amount Per serving
0g
|
0%
|
| Trans Fat |
Amount Per serving
0g
|
0%
|
| Polyunsaturated Fat |
Amount Per serving
0g
|
0%
|
| Monounsaturated Fat |
Amount Per serving
0g
|
0%
|
| Cholesterol |
Amount Per serving
0mg
|
0%
|
| Sodium |
Amount Per serving
560mg
|
24%
|
| Potassium |
Amount Per serving
90mg
|
0%
|
| Total Carbohydrate |
Amount Per serving
60g
|
22%
|
| Dietary Fiber |
Amount Per serving
2g
|
7%
|
| Soluble Fiber |
Amount Per serving
0g
|
0%
|
| Total Sugars |
Amount Per serving
32g
|
0%
|
| Added Sugars |
Amount Per serving
31g
|
62%
|
| Protein |
Amount Per serving
3g
|
0%
|
| Calcium |
Amount Per serving
40mg
|
4%
|
| Iron |
Amount Per serving
1.2mg
|
6%
|
Muffin Mix: Sugar, Brown Rice Flour (Rice Flour, Stabilized Rice Bran with Germ), Rice Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Natural Flavor, Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Citric Acid. Blueberries: Blueberries, Water.
Warning
Contains: May contain milk, soy.
Directions
You'll need:
3/4 cup milk (or cashew or almond milk),
3 eggs,
1/2 cup butter, melted (or vegetable or coconut oil).
Tip: For lemon blueberry muffins, add 1 tablespoon grated lemon zest.
1. Heat: Heat oven to 375 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside.
2. Stir: Stir together milk, eggs, melted butter and muffin mix gently, just until blended. Gently fold drained blueberries into batter. Fill muffin cups 3/4 cull.
3. Bake: 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; Bake Time: 19-21 minutes.
Yield: 24 Mini Muffins; Bake Time: 16-18 minutes.
High altitude (over 5,000 feet): Prepared as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon milk.
Do not eat raw batter.
About the Producer
CONTINENTAL MILLS INC.
