Martha White Muffin Mix - Chocolate Chip - 1 Bag (7 oz)
Muffin Mix - Chocolate Chip. Making family traditions easy for over 100 years. With real chocolate chips. Just add milk! Good source of calcium and 5 vitamins and iron. Since 1899, Martha White has been a trusted name in southern kitchens, providing folks with the highest quality products.
- 1 Bag of 7 oz
- Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin [Artificial Flavor]), Partially Hydrogenated Soybean Oil, Dextrose, Contains 2% or Less of: Propylene Glycol Monoesters, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Mono and Diglycerides, Calcium Carbonate, Salt, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Corn Starch, Polysorbate 60, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, TBHQ and Citric Acid (Antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
- What You Need: 1/2 cup milk. 1. Heat oven to 425°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 bowl and stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425°F for 14 to 17 minutes or until golden brown and toothpick inserted in center come out clean. Cool 2 to 3 minutes in pan. High Altitude (above 3500 feet): Add 2 tablespoons 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°F for 10 to 12 minutes or until golden brown.
- Manufacturer: Martha White Foods, Inc.
Contains egg, milk, soybean, and wheat ingredients.