Martha White Strawberry Muffin Mix Martha White Strawberry Muffin Mix
7 oz Bag
Expiration Date Always Fresh
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- One 6 oz pouch of Martha White Cotton Country Buttermilk Cornbread Mix
- Just add water, then mix and bake as directed for easy cornbread or corn muffins
- Go from corn bread mix to hot corn muffins and cornbread in minutes
- Baking mix contains all the dry ingredients needed to make fresh-baked cornbread
- Corn muffins pair perfectly with any meal, like fried chicken, chili, soups and stews
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- Simply add milk to the strawberry muffin mix, combine and bake
- Perfect for a quick breakfast food or to enjoy later in the day as a snack or dessert
- Bag of muffin mix makes 6 muffins or 18 mini muffins
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- Making Family Traditions Easy For Over 100 Years
Specifications
Features: Muffin mix, Just add milk, A good source Of calcium And 5 vitamins plus iron
Allergen-Free Statements: 1.00
Brand: Martha White
Manufacturer: Hometown Food Company
Food Form: Dry Mixes
Assembled Product Weight: 0.4558 POUNDS
Assembled Product Dimensions (L x W x H): 1.00 x 5.25 x 7.50 Inches
Directions
Instructions: 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.
Safe Handling Instructions: Contains Egg and Wheat ingredients.May contain Milk and Soybean ingredients.
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