Description
Details
Martha White® Banana Nut Muffin Mix.
Making Family Traditions easy for over 100 Years™.
Artificially flavored.
Just add milk!
Good source of calcium & 5 vitamins & iron.
Ingredients
Enriched
Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate,
Riboflavin, Folic Acid), Sugar, Walnuts with BHT added to Protect
Flavor, Partially Hydrogenated Soybean Oil, Dextrose, Dried Banana,
contains 2% or less of: Propylene Glycol Monoesters, Baking Powder
(Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Defatted
Wheat Germ, Mono and Diglycerides, Salt, Calcium Carbonate, Eggs with
Sodium Silicoaluminate Added as Anticaking Agent, Artificial Flavor,
Corn Starch, Propylene Glycol Monostearate, Cocoa Processed with Alkali,
Polysorbate 60, Sodium Stearoyl Lactylate, Corn Syrup Solids, Calcium
Sulfate, Niacin, Iron, TBHQ and Citric Acid (Antioxidants), Vitamin B6
Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions
You will need: 1/2 cup milk.
1. Heat oven to 425 degrees F. Lightly spray 6 medium muffin cups with no-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 425 degrees F for 14 to 17 minutes or until golden brown and
toothpick inserted in center comes out clean. Cool 2 to 3 minutes in
pan.
High altitude (above 3500 feet): add 1 tablespoon flour to dry mix.
Mini-muffins:
lightly spray 18 mini-muffin cups with no-stick cooking spray or line
with mini-muffin paper baking cups.* Prepare batter as directed above in
basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees F for
10 to 12 minutes or until golden brown.
*We recommend using Crisco® no-stick cooking spray.
Warnings
Contains
Almond, Brazil Nut, Cashew, Egg, Hazelnut, Macadamia Nut, Pecan, Pine
Nut, Pistachio Nut, Walnut and Wheat ingredients. May contain Milk and
Soybean ingredients.
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