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Details
Easily prepare delicious lemon poppy seed muffins with Martha White Lemon Poppy Seed Muffin Mix. Made with delicious flavors of tangy lemon and poppy seeds, 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 lemon poppy seed mini muffins. Make baked goods you can enjoy right away or freeze for easy breakfasts or snacks in the future. Serve the lemon poppy seed muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like blueberries or slivered almonds to create your own tasty recipes. This 7.6 oz bag of Martha White Lemon Poppy Seed Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Poppy Seed, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Natural And Artificial Flavor, Modified Corn Starch, Propylene Glycol Esters Of Fatty Acids, Calcium Carbonate, Corn Starch, Mono And Diglycerides, Salt, Sodium Stearoyl Lactylate, Yellow 5 Lake, 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 400 degrees 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 400 degrees F for 14 to 16 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 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 400 degrees F for 10 to 12 minutes* or until golden brown. * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.
Warnings
Contains wheat ingredients. May contain egg, milk and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 280
- Total Fat 6g8%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 330mg14%
- Total Carbohydrate 56g20%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 3g
Details
Easily prepare delicious lemon poppy seed muffins with Martha White Lemon Poppy Seed Muffin Mix. Made with delicious flavors of tangy lemon and poppy seeds, 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 lemon poppy seed mini muffins. Make baked goods you can enjoy right away or freeze for easy breakfasts or snacks in the future. Serve the lemon poppy seed muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like blueberries or slivered almonds to create your own tasty recipes. This 7.6 oz bag of Martha White Lemon Poppy Seed Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Poppy Seed, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Natural And Artificial Flavor, Modified Corn Starch, Propylene Glycol Esters Of Fatty Acids, Calcium Carbonate, Corn Starch, Mono And Diglycerides, Salt, Sodium Stearoyl Lactylate, Yellow 5 Lake, 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 400 degrees 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 400 degrees F for 14 to 16 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 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 400 degrees F for 10 to 12 minutes* or until golden brown. * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.
Warnings
Contains wheat ingredients. May contain egg, milk and soybean ingredients.
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