Gluten free blueberry muffin mix

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Krusteaz Supreme Muffin Mix BlueberrySugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified. Contains 2% or less of the following: Arabic Gum, Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Propylene Glycol Monoester, Mono-Diglycerides, Sodium Stearoyl Lactylate, Soybean Oil, Salt, Natural and Artificial Flavors (Contains Milk Derivatives), Guar Gum, Xanthan Gum. Blueberries: Blueberries, Water.Krusteaz Supreme Muffin Mix Blueberry. New look. Same great taste. A family tradition since 1932. Natural blueberry flavor. Certified Gluten-Free. Can of wild blueberries inside. Per 1/4 Cup mix as packaged: 130 Calories. 0. 5g Sat fat, 3% DV. 260mg Sodium, 11% DV. 15g Sugars. Net Wt 15. 7 oz (445 g) . Directions You'll need: 1/4 Cup water. 1/3 Cup vegetable oil (or melted butter). 3 Eggs. Tip: For Lemon Blueberry Muffins, add one tablespoon finely grated lemon zest. 1. Heat oven to 400┬░F - Heat oven to 400┬░F. Lightly grease pan or line muffin pan with paper baking cups. 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 fold drained blueberries into batter. Fill muffin cups 2/3 full. 3. Bake until golden - Bake as directed or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield. Temperature. Bake Time. 12 Standard Muffins. 400┬░F. 14-16 minutes. 24 Mini Muffins. 400┬░F. 11-13 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water. Warnings Contains: Milk. May contain eggs and soy.

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