About this itemThis muffin mix couldn't be easier to use. Just add butter or oil, eggs, milk, and your favorite mix-in like dried fruit or chocolate chips for real muffin magic.
King Arthur Flour Company, Inc.
135 US Route 5 South, Norwich, VT 05055
- Nutritional Info
Serving Size 38.0 g
Servings Per Container 12
Prepared Amount Per Serving Calories 200 Calories From Fat 70 % Daily Value Total Fat 0 g 11 Saturated Fat 0 g 20 Trans Fat 0 g Cholesterol 0 mg 22 Sodium 290 mg 15 Total Carbohydrate 32 g 11 Dietary Fiber 3 g 12 Sugars 15 g Protein 1 g Vitamin A 6 Calcium 25 Vitamin D 15 Iron 15 Thiamin 20 Riboflavin 15 Niacin 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
Calories: 2000 2500 Total Fat Less than 65g 80g Total Fat Less than 65g 80g Sodium Less than 65g 80g Total Fat than 65g 80g Cholesterol than 65g 80g
Calories per gram: Fat 9•Carbohydrate 4•Protein 4
IngredientsCane Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Natural Flavor, Salt, Cornstarch, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2)], Xanthan Gum, Nutmeg.
- Directions & Warnings
DirectionsOur recipe for Gluten-Free Muffins: You’ll need: 6 tablespoons butter, melted or oil. 3 Large eggs. 1 cup Milk. 1-1/2 cups add-ins (optional). Your muffins turn out perfectly every time with our mix. Tender, sweet muffins are easy to dress up with fruit, spices, nuts, and more. To make non-dairy: use oil and rice, soy, or almond milk. (1) Preheat oven to 375 degrees F. Grease 12 cups of a standard muffin pan, or line with greased paper muffin cups. (2) Stir together melted butter or oil, eggs, and milk. Add mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. (3) Fill muffin cups almost full. Let batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. (4) Bake for 18-22 minutes, until a cake tester inserted in middle of one of the center muffins comes out clean. (5) Cool in pan for 5 minutes before turning out onto rack to cool completely. Baker’s tip: For quick bread: Preheat oven to 350 degrees F and grease a 9 inches x 5 inches loaf pan. Prepare mix as directed. Pour into loaf pan and allow to rest 10 minutes. Bake for 55 - 65 minutes, tenting at 45 minutes. Cool for to minutes in pan before turning onto a rack to cool completely.
WarningsDo not eat raw flour, dough or batter.