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
Muffin
Mix Ingredients: Enriched Bleached Flour (Wheat Flour, Malted Barley
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 Ingredients: Sliced Cranberries, Water,
Sugar, Orange Peel.
Directions
You’ll
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: With a spoon: 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 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 – 18-20 minutes. 26-30 mini muffins – 400 degrees F – 15-17
minutes. 8×4-inch loaf pan – 350 degrees F – 50-55 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.
