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Stonewall Kitchen Spiced Pumpkin Muffin Mix - 17 Oz
Breakfast. Quality. Cafe baking. Classic baking made simple. Made from a flavorful and aromatic recipe that includes cinnamon, ginger, cloves and savory pumpkin, these Spiced Pumpkin muffins are a true delight for the senses. With just a few items from your pantry, you can bake up a delicious batch to enjoy at breakfast, lunch or snack time. In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are proud to be one of the most awarded specialty food companies in the country. Please visit our headquarters in York, Maine where our company store, cafe and celebrated cooking school are located. Cafe baking line. Contains ingredients produced with genetic engineering. Stonewallkitchen.com.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories150 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 220mg daily value9percent, | ||
| Total Carbohydrate of 35g daily value 12 percentincludes Dietary Fiber of 1g daily value4percent, includes Total Sugars of 19g | ||
| Protein 2g | ||
| Calcium 0mg Daily Value 2% | ||
| Iron 0mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat, soy.
Baking Instructions: Makes 12 regular muffins or 6 bakery-style muffins. From Your Pantry You Will Need: 4 tbsp; unsalted butter, softened; 2 large eggs. 3/4 cup milk. Directions: Preheat oven to 400 F. Grease or line a 12-cup muffin tin with paper liners. By hand, or with an electric mixer fitted with a paddle attachment, cream butter with about 1/2 cup of muffin mix. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Add remaining mix alternately with the milk beginning and ending with the mix. Mix until just blended. Divide batter evenly into muffin cups and smooth tops of each. Sprinkle maple topping evenly over each muffin. Bake for 16-18 minutes until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool in pan 5 minutes. Remove from pan and serve warm. For Bakery-Style Muffins: For a 6-cup muffin tin, bake at 400 F for 24-28 minutes until golden brown and a toothpick inserted into the center comes out clean.
STONEWALL KITCHEN
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