Description
Details
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
Ingredients
Salt,
Niacin, Sugar, Dextrose, Riboflavin, Calcium Carbonate, Modified Corn
Starch, Corn Starch, Canola Oil, Enriched Bleached Flour (Wheat Flour,
Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium
Sulfate, Thiamin Mononitrate, Iron, Vitamin B12, Vitamin B6
Hydrochloride, Distilled Monoglycerides, Sodium Stearoyl-2-Lactylate,
Propylene Glycol Esters of Fatty Acids, Eggs with Sodium Silicoaluminate
Added as Anticaking Agent, Artificial Blueberry Bits (Dextrose, Palm
Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor,
Red 40 Lake and Blue 2 Lake), Contains 2% or Less of: Leavening (Baking
Soda, Sodium Aluminum Phosphate), Citric Acid and BHT (Antioxidants)
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.
Warnings
Contains egg and wheat ingredients. May contain milk and soybean ingredients.
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