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Martha Wh Corn Muffin Mix - 7.50 Oz
Corn Muffin Mix
Per 1/4 Cup Mix: 140 calories; 0 g sat fat (0% DV); 280 mg sodium (12% DV); 9 g total sugars. Just add milk & egg. Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Making family traditions easy. marthawhite.com. Questions or comments? 1-800-663-6317 Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: marthawhite.com. Try these flavor variations: Bacon corn muffins: add 4 slices cooked, crumbled bacon to batter. Chessy Corn Muffin: Add 1/2 cup shredded cheddar cheese to batter. Honey Pecan Muffins: Add 1 tablespoon honey and 1/2 cup chopped pecans to batter. Made with 35% recycled fiber.
|Serving size||0.25 cup mix|
|Servings Per Container||About 6|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 3g||4%||5%|
|Saturated Fat 0g||0%||3%|
|Trans Fat 0g|
|Total Carbohydrate 26g||9%||9%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Degerminated Yellow Corn Meal and Enriched Bleached Flour (Degerminated Yellow Corn Meal, Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate), Salt.
Warning Contains: Contains wheat ingredients. May contain milk, soybean, and egg ingredients. Do not eat raw batter.
Directions You Will Need: 1/3 cup of milk and 1 egg. 1. Heat oven to 400 degrees F. Lightly spray muffin cups or line with paper baking cups. 2. Combine muffin mix, milk and egg in small mixing bowl. Stir until well blended. Fill muffin cups 2/3 full. 3. Bake at 400 degrees F for 15 to 19 minutes or until golden brown. Tips: For cornbread, pour batter into a greased 8-inch ovenproofed skillet or square pan. Bake at 400 degrees F for 15-19 minutes or until golden brown. For thicker cornbread, combine 2 packages corn muffin mix, 2/3 cup milk and 2 eggs. Pour into greased 8-inch square pan. Bake at 400 degrees F for 25-30 minutes until golden brown.
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