Description:
Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products.
Muffin Mix, Cinnamon Sugar
Contains egg, soybean and wheat ingredients. May contain milk ingredients.
Ingredients:
Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oils, Cinnamon Sugar Bits (Sugar, Partially Hydrogenated Soybean and Cottonseed Oil with Soy Lecithin, Cinnamon, Wheat Starch), Contains 2% or Less of: Propylene Glycol Monoesters, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Yellow Corn Flour, Modified Corn Starch, Mono and Diglycerides, Calcium Carbonate, Salt, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Cinnamon, Corn Starch, Propylene Glycol Monostearate, Artificial Color, Polysorbate 60, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, TBHQ and Citric Acid (Antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions:
Instructions: You will need: 1/2 cup milk. 1) heat oven To 425ºf. lightly spray 6medium muffin cups with no-stick cooking spray or line with paper bakingcups.* 2) combine muffin mix And milk in small mixing bowl; stir justuntil moistened. Fill muffin cups about 2/3 full. 3) bake at 425ºf for14 To 17 minutes or until golden brown And toothpick inserted in centercomes out clean. Cool 2 To 3 minutes in pan. High altitude (above 3500feet): add 2 tablespoons flour To dry mix. Mini-muffins: lightly spray18 mini-muffin cups with no-stick cooking spray or line with mini-muffinpaper baking cups.* Prepare batter as directed above in basic recipe.Fill mini-muffin cups 2/3 full. Bake at 425ºf for 10 To 12 minutes oruntil golden brown. *We recommend using crisco no-stick cooking spray.