Martha White Muffin Mix Blueberry - 7 Oz
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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 Flavor, Red 40 Lake and Blue 2 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, Distilled Monoglycerides, Salt, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Corn Starch, Sodium Stearoyl-2-Lactylate, Calcium Sulfate, Citric Acid and BHT (Antioxidants), Niacin, Iron, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Muffin Mix, Blueberry

With artificial blueberry bits. Artificially flavored. Just add milk! Making family traditions easy for over 100 years. Good source of calcium & 5 vitamins & iron. Per 1/3 Cup Dry Mix: 160 calories; 1.5 g sat fat (6% DV); 200 mg sodium (8% DV); 15 g sugars. See nutrition facts for prepared product information. Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Questions or comments? 1-800-663-6317. Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com.

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Product Attributes
Warning Contains: Contains egg and wheat ingredients. May contain milk and soybean ingredients.
Directions All You Need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees for 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Mini-Muffins: Lightly spray 18 mini-muffin cups with no-stick cooking spray or line with mini-muffin paper baking cups (we recommend using Crisco No-Stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees for 10 to 12 minutes or until golden brown.
About the Producer JM Smucker
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