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King Arthur Flour Muffin Mix Gluten Free - 16 Oz
Whole Grain: Whole Grain 10 g or more per serving. Eat 48 g or more of Whole Grains Daily. WholeGrainsCouncil.org. Certified gluten free by gfco.org. Non-dairy (To make non-dairy, use oil and rice, soy, or almond milk). Non GMO Project Verified. nongmoproject.org. Estd 1790. New look! Perfect for your favorite add-ins. Simple & delicious. Baking with joy since 1790. Our gluten-free mixes are carefully crafted to deliver the best-tasting baked goods using only simple, wholesome - ingredients the way we bake every day in our kitchens. Kingarthurbaking.com. how2recycle.info. Facebook. Instagram. Twitter. YouTube. Pinterest. Follow us! (at)kingarthurbaking. kingarthurbaking.com. Baker’s hotline. We're here to help. Call or chat online with our friendly bakers. 855-371-Bake (2253) Kingarthurbaking.com/bakes-hotline. For instructions on baking at high altitude visit Bakewith.us/altitude. Recipe at bakewith.us/mixitup. For information on allergens and cross-contact prevention, visit kingarthurbaking.com/allergen-program. 100% employee-owned. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. Try all of our gluten free baking products.
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Calories | 130.0kcal | (-) | ||||
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Total Fat | 0.0g | 0% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 290.0mg | 13% | ||||
Potassium | 30.0mg | 0% | ||||
Total Carbohydrate | 32.0g | 12% | ||||
Dietary Fiber | 3.0g | 11% | ||||
Total Sugars | 15.0g | (-) | ||||
Added Sugars | 15.0g | 30% | ||||
Protein | 1.0g | (-) | ||||
Calcium | 190.0mg | 15% | ||||
Iron | 2.2mg | 10% |
Do not eat raw mix, dough, or batter.
Add your personal touch bakes 12 muffins. Fortified with iron, calcium, and vitamin B, our mix produces tender, sweet muffins that are easy to dress up with fruit, spices, nuts, and more. You'll need: 6 tablespoons melted butter (To make non-dairy, use oil and rice, soy, or almond milk) or oil. 3 large eggs. 1 cup milk (To make non-dairy, use oil and rice, soy, or almond milk). 1-1/2 cups add-ins, optional (see directions). Baker's tip: For quick bread: Preheat oven to 350 degrees F and grease a 9 inches x 5 inches loaf pan. Prepare mic as directed. Pour into loaf pan and allow to rest for 10 minutes. Bake for 55 to 65 minutes, tenting with foil at 45 minutes. Cool for 10 minutes in pan before turning onto a rack to cool completely. Directions: (1) Preheat oven to 375 degrees F. Whisk together melted butter or oil, eggs, and milk. Add mix and stir until smooth. If desired, add 1-1/2 cups fresh berries, chopped nuts, dried fruit, or chocolate chips. (2) Fill 12 greased or paper-lined muffin cups almost full. Let muffins rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. (3) Bake for 18 to 22 minutes, until toothpick inserted in muffin in center of pan comes out clean. Cool in pan for 5 minutes before turning out onto rack to cool completely. Mix it Up with Chocolate Zucchini Bread: Take your muffin mix to the next level: Chocolate Zucchini Bread will change the way you think about vegetables. Recipe at bakewith.us/mixitup.
King Arthur Baking Company, Inc.
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