18.2 oz box
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semisweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla Extract), Food Starch-Modified, Soybean Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Dextrose, Arabic Gum, Tapioca Starch, Nonfat Milk, Natural Flavor, Xanthan Gum, Guar Gum, Caramel Color.
Contains: wheat, milk, soy.May contain eggs and tree nuts.Not Applicable
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No artificial preservatives. Made with real chocolate chunks. No artificial flavors, preservatives. Our Story: Great 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, cafe to cafe , 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. Those who are generous with chocolate are rich with friends. Contents may settle. Product sold by weight not volume. No artificial flavors. Facebook. Instagram. Twitter. Pinterest. (hashtag) Krusteaz. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in Touch! M-F 7 AM-4 PM (PT) 1 (800) 457-7744. PO Box 88176, Seattle, WA 98138. Visit krusteaz.com for tips & ridiculously delicious recipes. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content.
You’ll Need: 1/2 cup Water. 1/2 cup Vegetable oil. 3 Eggs. Tip: Add 1/2 shredded coconut for a delicious treat. 1. 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. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. 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: 17 - 19 minutes. Yield: 24 Mini Muffins. Temperature: 400 degrees F. Bake Time: 13 - 15 minutes. Yield: 9x5-inch Loaf Pan. Temperature: 350 degrees F. Bake Time: 50 - 54 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.
Continental Mills, Inc.
Seattle, WA 98138