Promoted
Martha White
Martha White Blueberry Cheesecake Muffin Mix
7 oz
$1.29 each($0.18 / oz)
Aisle 8
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Making family traditions easy for over 100 years. Since 1899, Martha White has been a trusted name in southern kitchens, providing folks with the highest quality products.
Highlights
Nutrition Facts
As Packaged3 servings per container
Serving Size0.50 cup dry mix- Amount Per ServingCalories270
- % Daily Value*
- Cholesterol
- 5mg
- 2%
- Sodium
- 350mg
- 15%
- Potassium
- 75mg
- 2%
- Calcium
- 195mg
- 15%
- Iron
- 5mg
- 30%
- Niacin
- 6mg
- 40%
- Vitamin B12
- 1.9mcg
- 80%
- Vitamin B6
- 0.5mg
- 30%
- Riboflavin
- 0.5mg
- 40%
- Thiamin
- 0.4mg
- 35%
Nutrition Facts
As Prepared0 servings per container
Serving Size1.00 prepared- Amount Per ServingCalories290
- % Daily Value*
- Cholesterol
- 5mg
- 2%
- Sodium
- 370mg
- 16%
- Potassium
- 132mg
- 2%
- Calcium
- 244mg
- 20%
- Iron
- 5mg
- 30%
- Niacin
- 6mg
- 40%
- Vitamin B12
- 2.1mcg
- 90%
- Vitamin B6
- 0.5mg
- 30%
- Riboflavin
- 0.5mg
- 40%
- Thiamin
- 0.4mg
- 35%
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Blue 2 Lake, Red 40 Lake), Cream Cheese Blend (Corn Syrup Solids, Corn Starch, Modified Corn Starch, Sunflower Oil, Nonfat Milk, Whey, Dried Sour Cream [Cream, Nonfat Milk, Cultures], Dried Cream Cheese [Pasteurized Cream and Milk, Cheese Culture, Carob Bean Gum, Salt), Cultured Nonfat Milk, Cellulose Gum, Sodium Caseinate, Malic Acid, Mono- and Diglycerides, Sodium Phosphate, Soy Lecithin, Natural Flavor, Artificial Flavor, Lactic Acid, Citric Acid), Dextrose, Canola and/or Soybean Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Esters of Fatty Acids, Modified Corn Starch, Calcium Carbonate, Mono- and Diglycerides, Salt, Corn Starch, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Butter (Cream, Lactic Acid), Wheat Starch, Niacin, Reduced Iron, Vitamin B6 Hydrochloride, Citric Acid and BHT (Antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.Allergens and safety warnings
Contains milk, soybean, and wheat ingredients. May contain egg ingredients.- 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 (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjust) 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 12 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjust) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying. Tear here.