Martha White Muffin Mix, Blueberry

Product details

New look! Same taste! Making family traditions easy for over 100 years. Just add milk!

Ingredients

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Bits (dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavors, Blue 2 Lake, Red 40 Lake), Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Mono And Diglycerides, Salt, Corn Starch, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Bht And Citric Acid (antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.

Warnings

Contains wheat ingredients. May contain egg, milk and soybean ingredients.

Directions

You Will Need: 1/2 cup milk. 1: Heat oven to 400 degrees F. Lightly spray medium muffin cups with non-stick cooking spray or line with paper baking cups. 2: Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3: Bake at 400 degrees F for 14 to 16 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted). Mini-Muffins: Lightly spray 18 mini-muffin cups with non-stick cooking spray or line with mini-muffin paper baking cups. Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 400 degrees F for 10 to 12 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying.

Nutrition Facts