Easily prepare delicious strawberry muffins with Martha White Strawberry Muffin Mix. Made with delicious strawberry-flavored bits, 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 mini muffins. Make baked goods you can enjoy right away or freeze for easy breakfasts or snacks in the future. Serve the strawberry muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like white chocolate chips or slivered almonds to create your own tasty recipes. This 7 oz bag of Martha White Strawberry Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.

• One 7 oz bag of Martha White Strawberry Muffin Mix

• Muffin mix featuring delicious strawberry-flavored bits

• Baking mix can be used to make moist and tender muffins in just 15 minutes

• Simply add milk to the strawberry muffin mix, combine and bake

• Perfect for a quick breakfast food or to enjoy later in the day as a snack or dessert

• Bag of muffin mix makes 6 muffins or 18 mini muffins

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Strawberry Bits (dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake, Yellow 6 Lake, Blue 1 Lake), Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Distilled Monoglycerides, Salt, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Corn Starch, Sodium Stearoyl-2-lactylate, Calcium Sulfate, Citric Acid And Bht (antioxidants), Niacin, Iron, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.

You Will Need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray 6 medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees F for 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. High Altitude (Above 3500 feet): Add 1 tablespoon 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. (We recommend using Crisco No-stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees F for 10 to 12 minutes or until golden brown.