Description
Details
Our
StoryGreat ideas often come out of tough times, and times didn’t get
much tougher than 1932 in the midst of the Great Depression. That year, a
few women who traded recipes conjured up an easy-to-prepare pie crust
mix and named it “Krusteaz” (crust + ease). They went door to door, café
to café, selling their creation. A lot has changed since 1932, but some
things haven’t. We’re still a family business, and we still believe
that nothing brings people together better than delicious food.
Ingredients
Enriched
Bleached Flour (Wheat Flour, Malted Barley 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.
Directions
You’ll
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. Drain and rinse blueberries in cold water; set aside. 2. Stir:
With a spoon. 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 loaf pan. 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. Do
not eat raw batter. Yield – temperature – bake time: 12 standard muffins
– 400 degrees F – 18-22 minutes. 24 mini muffins – 400 degrees F –
14-16 minutes. 9×5-inch loaf pan – 350 degrees F – 48-52 minutes. High
altitude (over 5,000 feet): prepare as directed, adding an additional 2
tablespoons water.
Warnings
Contains: wheat. May contain milk, eggs, soy and tree nuts.
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