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Almond Poppy Seed Muffin Mix

Almond Poppy Seed Muffin Mix
Brand: Augason Farms
Size: #10 Can
SKU: 5-80031
Weight: 56.00oz
Availability: In Stock
Price: $10.85

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Augason Farms Almond Poppy Seed Muffin Mix has that wonderful homemade flavor and texture. It’s an elegant blend of almond flavoring and crunchy poppy seeds. Make fluffy, mouthwatering muffins, everyone’s favorite. Consider baking them for everyday treats, as well as setting the mix aside for long term emergency food storage.

  • 10 year shelf life*
  • 42 servings
  • Easy to prepare, just add water
  • For emergency food storage, camping or everyday use
  • 3 lb 8 oz, institutional size (#10) can

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55˚F and 70˚F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes

Pound Cake
3 1/4 cups Augason Farms Almond Poppy Seed Muffin Mix
2/3 cup cold water
1/3 cup butter or margarine, softened
1 egg

Place all ingredients in mixing bowl.  Mix with electric mixer for 30 seconds on low speed, then 1 1/2 minutes on medium speed.  Grease the bottom of a loaf pan and pour mixture into pan.  Bake at 325˚F for 60 minutes or until toothpick inserted into center comes out clean.  Cool completely before cutting.

Creamy Almond Poppy Seed Bars
3 1/4 cups Augason Farms Almond Poppy Seed Muffin Mix
1/2 cup butter or margarine, softened
3/4 cup vanilla pie filling
1 cup (8 ounce package) cream cheese, softened
1 cup sugar
1 cup Augason Farms Spiff-E-Whip, prepared & whipped into stiff peaks

Crust: In medium bowl, mix together muffin mix, and butter or margarine until crumbly.  Press into lightly greased 9x13” pan.  Bake at 350˚F for 15 to 20 minutes or until light golden brown.  Cool.  
Filling: Spread pie filling over crust.  Using an electric mixer, blend cream cheese and sugar on medium speed for 1 minute.  Scrape bowl.  Continue mixing on medium speed for 1 minute.  Add whipped topping.  Change to low speed and mix 1 minute.  Spread evenly over pie filling.  Refrigerate 2 hours or until set before serving.  Yield: 24 – 2” squares.

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