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Martha White Corn Muffin Mix
Martha White Corn Muffin Mix
7.5 oz
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About
Details
Per 1/4 Cup Mix: 140 calories; 0 g sat fat (0% DV); 280 mg sodium (12% DV); 9 g total sugars. Just add milk & egg. Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Making family traditions easy.
marthawhite.com. Questions or comments? 1-800-663-6317 Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com. Try these flavor variations: Bacon corn muffins: add 4 slices cooked, crumbled bacon to batter. Chessy Corn Muffin: Add 1/2 cup shredded cheddar cheese to batter. Honey Pecan Muffins: Add 1 tablespoon honey and 1/2 cup chopped pecans to batter. Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour And Degerminated Yellow Corn Meal (wheat Flour, Degerminated Yellow Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Salt, Nonfat Dry Milk, Egg Yolks With Sodium Silicoaluminate Added As Anticaking Agent, Dried Egg Whites.
Directions
You Will Need: 1/3 cup of milk and 1 egg. 1. Heat oven to 400 degrees F. Lightly spray muffin cups or line with paper baking cups. 2. Combine muffin mix, milk and egg in small mixing bowl. Stir until well blended. Fill muffin cups 2/3 full. 3. Bake at 400 degrees F for 15 to 19 minutes or until golden brown. Tips: For cornbread, pour batter into a greased 8-inch ovenproofed skillet or square pan. Bake at 400 degrees F for 15-19 minutes or until golden brown. For thicker cornbread, combine 2 packages corn muffin mix, 2/3 cup milk and 2 eggs. Pour into greased 8-inch square pan. Bake at 400 degrees F for 25-30 minutes until golden brown.
Warnings
Contains egg, milk and wheat ingredients. May contain soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3g4%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 280mg12%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 3g
Details
Per 1/4 Cup Mix: 140 calories; 0 g sat fat (0% DV); 280 mg sodium (12% DV); 9 g total sugars. Just add milk & egg. Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Making family traditions easy.
marthawhite.com. Questions or comments? 1-800-663-6317 Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com. Try these flavor variations: Bacon corn muffins: add 4 slices cooked, crumbled bacon to batter. Chessy Corn Muffin: Add 1/2 cup shredded cheddar cheese to batter. Honey Pecan Muffins: Add 1 tablespoon honey and 1/2 cup chopped pecans to batter. Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour And Degerminated Yellow Corn Meal (wheat Flour, Degerminated Yellow Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Salt, Nonfat Dry Milk, Egg Yolks With Sodium Silicoaluminate Added As Anticaking Agent, Dried Egg Whites.
Directions
You Will Need: 1/3 cup of milk and 1 egg. 1. Heat oven to 400 degrees F. Lightly spray muffin cups or line with paper baking cups. 2. Combine muffin mix, milk and egg in small mixing bowl. Stir until well blended. Fill muffin cups 2/3 full. 3. Bake at 400 degrees F for 15 to 19 minutes or until golden brown. Tips: For cornbread, pour batter into a greased 8-inch ovenproofed skillet or square pan. Bake at 400 degrees F for 15-19 minutes or until golden brown. For thicker cornbread, combine 2 packages corn muffin mix, 2/3 cup milk and 2 eggs. Pour into greased 8-inch square pan. Bake at 400 degrees F for 25-30 minutes until golden brown.
Warnings
Contains egg, milk and wheat ingredients. May contain soybean ingredients.
Common questions
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