Martha White Muffin Mixes are so quick n easy to make, theres no reason not to make some today! Just add milk to the mix, stir, pour, and bake, and youll have hot muffins in minutes.

Just add milk

Good source of calcium and 6 vitamins + iron

Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Contains 2% Or Less Of: Leavening (sodium Aluminum Phosphate, Baking Soda), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters Of Fatty Acids, Natural Flavor, Cinnamon, Corn Starch, Mono And Diglycerides, Salt, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Bht And Citric Acid (antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.

You will need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray 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 12 to 14 minutes 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 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.