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Martha White Cranberry Orange Muffin Mix
Martha White Cranberry Orange Muffin Mix
7 oz
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About
Details
Easily prepare delicious muffins with Martha White Cranberry Orange Muffin Mix. Made with delicious cranberry-flavored bits, this muffin mix offers an easy way to enjoy fresh-baked cranberry orange 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 cranberry orange muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like white chocolate chips or slivered almonds to create your own tasty recipes. This 7 oz bag of Martha White Cranberry Orange 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 Cranberry Orange Muffin Mix
• Muffin mix featuring delicious cranberry-flavored bits
• Baking mix can be used to make moist and tender muffins in just 15 minutes
• Simply add milk to the cranberry orange 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, Artificial Cranberry Bits (dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake, Yellow 6 Lake, Blue 1 Lake), Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Mono And Diglycerides, Salt, Natural And Artificial Flavor, Corn Starch, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Bht And Citric Acid (antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions
You Will 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 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. 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 F for 10 to 12 minutes or until golden brown.
Warnings
Contains wheat ingredients. May contain egg, milk and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 260
- Total Fat 5g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg13%
- Total Carbohydrate 51g17%
- Sugars 26g
- Protein 2g
Details
Easily prepare delicious muffins with Martha White Cranberry Orange Muffin Mix. Made with delicious cranberry-flavored bits, this muffin mix offers an easy way to enjoy fresh-baked cranberry orange 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 cranberry orange muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like white chocolate chips or slivered almonds to create your own tasty recipes. This 7 oz bag of Martha White Cranberry Orange 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 Cranberry Orange Muffin Mix
• Muffin mix featuring delicious cranberry-flavored bits
• Baking mix can be used to make moist and tender muffins in just 15 minutes
• Simply add milk to the cranberry orange 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, Artificial Cranberry Bits (dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake, Yellow 6 Lake, Blue 1 Lake), Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Mono And Diglycerides, Salt, Natural And Artificial Flavor, Corn Starch, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Bht And Citric Acid (antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.
Directions
You Will 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 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. 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 F for 10 to 12 minutes or until golden brown.
Warnings
Contains wheat ingredients. May contain egg, milk and soybean ingredients.
Common questions
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