About a month ago, I saw a box of Blueberry Muffin Mix from Krusteaz, and knowing I had a bunch of extra blueberries, I bought the mix, added some fresh blueberries and the muffins were delicious.
This week, I saw that Krusteaz made a Banana Nut Muffin Mix, and I put that in my grocery cart.
My wife, Nancy, particularly enjoys muffins. Three days a week, she is up at 4:30 and off to the gym. When she returns at about 6 AM, she needs a quick and healthy snack, like a fresh muffin. I enjoy them, too, often as a snack between breakfast and lunch. A plump muffin has about 180 calories, so it’s reasonably healthy and most assuredly tasty.
If you are a muffin fan and don’t want to have to make a batch from scratch, the Krusteaz mixes are really delicious.
As I mentioned before, the brand Krusteaz originated in 1932 when a ladies bridge club in Seattle tried to come up with a simple way to make a pie crust. They called their creation “Crust Ease” which morphed into Krusteaz. The brand has since spread throughout the country. They also have pancake mixes, which I intend to try.
For this batch of Banana Nut Muffins, I followed the simple recipe on the box, but added one diced, ripe banana from my stash. The muffins were extra moist and they were really, really good. I am eager to try more Kruteaz products in the future.
Banana Nut Muffins
1 box Krusteaz Banana Nut Muffin Mix
3 eggs
1/3-cup vegetable oil
½ cup water
1 ripe banana cut in small pieces
Makes 1 dozen muffins
Fill muffin cups to 3/4 capacity (I like them fat and plump). Bake at 400 degrees for 18 minutes.