Martha White Wildberry Muffin Mix, 7 Oz Bag

Details

Easily prepare delicious muffins with Martha White Wildberry Muffin Mix. Made with delicious blueberry and strawberry flavored bits, this muffin mix offers an easy way to enjoy fresh-baked muffins any time of the day for family breakfasts and snacks. Martha White muffin mixes contain all the dry ingredients you need to make delectable breakfast muffins at home. Just add milk to this Martha White muffin mix, stir and bake as directed for easy and delicious muffins in just 15 minutes. Each bag of muffin mix makes 6 muffins or 18 mini muffins. Make baked goods you can enjoy right away or freeze for easy breakfasts or snacks in the future. Serve the wildberry muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like white chocolate chips or slivered almonds to create your own tasty recipes. This 7 oz bag of Martha White Wildberry Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.

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 FLAVOR, RED 40 LAKE AND BLUE 2 LAKE), ARTIFICIAL STRAWBERRY BITS (DEXTROSE, PALM OIL, PREGELATINIZED YELLOW CORN FLOUR, CITRIC ACID, ARTIFICIAL FLAVOR, RED 40 LAKE, YELLOW 6 LAKE AND BLUE 1 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, NIACIN, IRON, CITRIC ACID AND BHT (ANTIOXIDANTS), VITAMIN B6 HYDROCHLORIDE, RIBOFLAVIN, THIAMIN MONONITRATE, VITAMIN B12.

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) 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-muffins cups with non-stick cooking spray or line with mini-muffin paper baling 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.