Muffins made with Krusteaz Almond Poppy Seed Muffin Mix will make you feel like you just enjoyed dessert for breakfast! Full of nutty almond flavor and bursting with poppy seed crunchiness, this mix makes a versatile batter essential for every baker.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour), Sugar, Partially Hydrogenated Soybean And Cottonseed Oils, Poppy Seeds, Food Starch-modified, Leavening (sodium Bicarbonate, Sodium Aluminium Phosphate), Dextrose, Salt, Soy Flour, Natural And Artificial Flavors, Sodium Stearoyl Lactylate, Guar Gum.

You’ll Need: 1 cup water, 1/4 cup vegetable oil, 1 egg. Tip: For sweet vanilla glaze, blend 3/4 cup powdered sugar, 1 tbsp water and 1 tsp vanilla. 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, egg and muffin mix until blended. Fold in poppy seeds (enclosed). 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 11-13 minutes. Yield: 8x4-inch Loaf pan. 350 degrees F. 50-54 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water.