Made with real orange peel and tangy cranberries, Krusteaz Cranberry Orange Muffins are a light, refreshing pick-me-up any time of day. They’re easy to make and easy to customize, by adding your own extra ingredients. Make deliciously fluffy muffins, mini muffins or wonderfully moist bread—all with real ingredients you’ll love serving your family.

• BRIGHT, CITRUSY RICHNESS: Make any day bright and sunny, with these moist, fluffy muffins bursting with delicious, tangy cranberries and zesty orange goodness.

• EASY TO MAKE: Simply add water, egg, and vegetable oil to the mix, stir, and bake. These delicious muffins only take about 30 minutes to make from start to finish.

• MAKE IT YOUR OWN: Use this mix to make 12 standard muffins, 26-30 mini muffins or a cranberry orange loaf—and that’s just for starters! Add a streusel topping to create a zesty coffee cake or use the mix as a base for a cobbler. With Krusteaz, one mix means endless possibilities.

• INGREDIENTS WE’RE PROUD OF: Real orange peel and delicious, tangy cranberries come together in a classic mix made with no artificial flavors or colors.

• WHAT'S INCLUDED: Every order of this muffin mix includes one 18.6-ounce box with a shelf life of 548 days from production. This box is a great way to keep Krusteaz on hand when you crave it!

Muffin Mix: Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Food Starch-modified, Salt, Leavening (baking Soda, Sodium Aluminum Phosphate), Dried Orange Peel, Arabic Gum, Natural Flavor, Soybean Oil, Tapioca Starch, Citric Acid, Xanthan Gum. Cranberries And Orange Peel: Sliced Cranberries, Water, Sugar, Orange Peel.

You'll Need: 1/2 cup water; 1/2 cup vegetable oil; 2 eggs. Tip: For a zesty orange glaze, stir 1 cup powdered sugar with 2 tbsp orange juice until smooth. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups. 2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Do not eat raw batter. Yield 12 Standard Muffins: 400 degrees F temperature; 18-20 minutes bake time. Yield 26-30 Mini Muffins: 400 degrees F temperature; 15-17 minutes. Yield 8 x 4 - inch Loaf Pan: 350 degrees F temperature; 50-55 minutes bake time. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.