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Muffin Kit

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Muffin Kit
Muffin Kit Muffin Kit
Brand: Augason Farms
Size: 3 - #10 Cans
SKU: 5-08230
Weight: 168.00oz
Availability: In Stock
Price: $21.70
You save 30% by purchasing this product!
Reg: $31.00
Our price: $21.70
Saving: $9.30

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Augason Farms Muffin Kit features muffin favorites: blueberry, almond poppy seed and honey cornbread. Simple to make, rich with homemade goodness, fluffy and mouthwatering, these bakery delights disappear quickly. Consider baking them for everyday treats, as well as setting the mix aside for long term emergency food storage.

  • 10 year shelf life*
  • 124 servings total
  • 3 institutional size (#10) cans
  • No refrigeration needed
  • Easy to prepare
  • For emergency food storage, camping or everyday use

Augason Farms Muffin Kit includes 124 servings in 3 institutional size (#10) cans with a shelf life of 10 years.*

Blueberry Muffin Mix – 40 servings
Almond Poppy Seed Muffin Mix – 42 servings
Honey Cornbread Muffin Mix – 42 servings

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

Blueberry Lemon Coffee Cake
2 1/4 cups Augason Farms Blueberry Muffin Mix
1/3 cup water
1 egg
1/2 cup lemon yogurt
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine, cold

Cake: In medium bowl, blend together muffin mix, water, yogurt.  Spoon batter into lightly greased 8x8x2” pan.  
Topping: In a small bowl, mix together brown sugar and all-purpose flour.  Cut in butter with fork or pastry blender until mixture resembles size of small peas.  Sprinkle topping over batter.  Bake at 350˚F for 30-35 minutes.  Yield: 16 – 2” squares.

Creamy Blueberry Lemon Bars
Crust:
3 1/4 cups Augason Farms Blueberry Muffin Mix
1/2 cup butter or margarine, softened
Filling:
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 to 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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