Martha Wh Corn Muffin Mix - 7.50 Oz
Nutrition Facts

Serving Size: 0.33cup dry mix
Servings Per Container: about 5
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 25
Total Fat Amount Per serving 3g 4%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 280mg 12%
Total Carbohydrate Amount Per serving 31g 10%
Dietary Fiber Amount Per serving 1g 5%
Sugars Amount Per serving 7g
Protein Amount Per serving 3g
Vitamin A (-)
Vitamin C (-)
Calcium 6%
Iron 8%
Enriched Bleached Flour and Degerminated Yellow Corn Meal (Wheat Flour, Degerminated Yellow Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Salt, Nonfat Dry Milk, Egg Yolks with Sodium Silicoaluminate Added as Anticaking Agent, Dried Egg Whites.
Muffin Mix, Yellow Corn

Just add water or milk! Per 1/3 Cup Dry Mix: 160 calories; 0 g sat fat (0% DV); 280 mg sodium (12% DV); 7 g sugars. See nutrition facts for prepared product information. Making family traditions easy for over 100 years. 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: Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Making family traditions easy. Made with 35% recycled fiber.


Product Attributes
Warning Contains: Contains egg, milk and wheat ingredients. May contain soybean ingredients.
Directions You will need: 1/2 cup water or milk. 1. Heat oven to 400 degrees F. Lightly spray muffin cups or line with paper baking cups. We recommend using Crisco No-Stick Cooking Spray. 2. Combine muffin mix and water or milk in small mixing bowl. Stir until well blended. Fill muffin cups 2/3 full. 3. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Tips: For cornbread, pour batter into greased 8-inch ovenproof skillet or square pan. Bake at 400 degrees F for 16 to 18 minutes or until golden brown. For thicker cornbread, combine 2 packages corn muffin mix and 1 cup water or milk. Pour into grease 8-inch square pan. Bake at 400 degrees F for 25 to 30 minutes or until golden brown. Try These Flavor Variations: Bacon Corn Muffins: Add 4 slices cooked, crumbled bacon to batter. Cheesy Corn Muffins: Add 1/2 cup shredded cheddar cheese to batter. Honey Pecan Muffins: Add 1 tablespoon honey and 1/2 cup chopped pecans to batter.
About the Producer JM Smucker

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