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Martha White Pumpkin Spice Muffin Mix
Martha White Pumpkin Spice Muffin Mix
7 oz
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About
Details
Easily prepare delicious pumpkin muffins with Martha White Pumpkin Spice Muffin Mix. Made with delicious flavors of pumpkin, warm cinnamon, ground ginger and nutmeg, 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 pumpkin muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like chocolate chips or walnuts to create your own tasty recipes. This 7 oz bag of Martha White Pumpkin Spice Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
• One 7 oz bag of Martha White Pumpkin Spice Muffin Mix
• Muffin mix featuring delicious flavors of pumpkin, warm cinnamon, ground ginger and nutmeg
• Baking mix can be used to make moist and tender muffins in just 15 minutes
• Simply add milk to the pumpkin 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
• Martha White has been making family traditions easy for over 100 years
• Making Family Traditions Easy For Over 100 Years
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Dextrose, Dried Pumpkin, Contains 2% Or Less Of: Baking Powder (baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Monoesters, Cinnamon, Modified Corn Starch, Mono And Diglycerides, Calcium Carbonate, Salt, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Corn Starch, Natural And Artificial Flavor, Propylene Glycol Monostearate, Ground Ginger, Ground Nutmeg, Polysorbate 60, Sodium Stearoyl Lactylate, Colored With Yellow 5 And Red 40, Calcium Sulfate, Niacin, Iron, Tbhq And Citric Acid (antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions
You will need: 3/4 cup milk. 1. Heat oven to 425 degree 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 425 degree f for 12 to 14 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. Min-muffins: lightly spray 18 mini-muffin cups with non-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 degree f for 10 to 12 minutes (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying._x000D_
Tear.
Warnings
Contains egg and wheat ingredients. May contain milk and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 3g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 160mg7%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 1g
Details
Easily prepare delicious pumpkin muffins with Martha White Pumpkin Spice Muffin Mix. Made with delicious flavors of pumpkin, warm cinnamon, ground ginger and nutmeg, 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 pumpkin muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like chocolate chips or walnuts to create your own tasty recipes. This 7 oz bag of Martha White Pumpkin Spice Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
• One 7 oz bag of Martha White Pumpkin Spice Muffin Mix
• Muffin mix featuring delicious flavors of pumpkin, warm cinnamon, ground ginger and nutmeg
• Baking mix can be used to make moist and tender muffins in just 15 minutes
• Simply add milk to the pumpkin 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
• Martha White has been making family traditions easy for over 100 years
• Making Family Traditions Easy For Over 100 Years
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Dextrose, Dried Pumpkin, Contains 2% Or Less Of: Baking Powder (baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Monoesters, Cinnamon, Modified Corn Starch, Mono And Diglycerides, Calcium Carbonate, Salt, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Corn Starch, Natural And Artificial Flavor, Propylene Glycol Monostearate, Ground Ginger, Ground Nutmeg, Polysorbate 60, Sodium Stearoyl Lactylate, Colored With Yellow 5 And Red 40, Calcium Sulfate, Niacin, Iron, Tbhq And Citric Acid (antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions
You will need: 3/4 cup milk. 1. Heat oven to 425 degree 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 425 degree f for 12 to 14 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. Min-muffins: lightly spray 18 mini-muffin cups with non-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 degree f for 10 to 12 minutes (directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying._x000D_
Tear.
Warnings
Contains egg and wheat ingredients. May contain milk and soybean ingredients.
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