Martha White Blueberry 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 Packaged
3 servings per container
Serving Size
0.50 cup dry mix
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  320mg
  14%
- Potassium
  33mg
  0%
- Calcium
  5mg
  0%
- Iron
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As Prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  280
- % Daily Value^*
- Cholesterol
  5mg
  2%
- Sodium
  340mg
  15%
- Potassium
  91mg
  2%
- Calcium
  54mg
  4%
- Iron
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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, Wheat Flour, Citric Acid, Artificial Flavor, Red 40 Lake, Blue 2 Lake), Dextrose, Canola and/or Soybean 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, Corn Starch, Sodium Stearoyl Lactylate, Wheat Starch, Niacin, Reduced Iron, Vitamin B6 Hydrochloride, Citric Acid and BHT (Antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.
Allergens and safety warnings
Contains wheat ingredients. May contain egg, milk and soy ingredients.
You Will Need: 1/2 cup milk. 1. Heat oven to 400 degrees F. Lightly spray medium muffin cups with non-sticking 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 adjusted) 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 (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying.