Nashville, TN – Adding special touches to baking mixes has always been a favorite with bakers, and muffin mixes are no exception.
From simple additions to complete transformations, Martha White® Muffin Mixes provide the premeasured dry ingredients that give you a head start in creating back-to-school moments in minutes.
Wake Up and Smell the Muffins
If getting started in the morning is sometimes difficult, ease your family into the back-to-school routine with warm, comforting muffins for breakfast. Banana Nut Oatmeal Muffins are full of wholesome goodness by simply adding your family’s favorite dried fruit, seeds, nuts or oats to the basic banana nut muffin batter.
Take a Muffin Break
It’s time for a break when school is back in session. Invite a friend or neighbor over for coffee and a visit. For a treat, bake up a batch of Blueberry Cheesecake Muffins. An easy-to-make cream cheese mixture spooned on top of the muffin batter creates delectably moist muffins crowned with cheesecake.
Muffin Fun
Fun muffin recipes like Quick and Easy PB & J Muffins make an easy after-school snack or school party treat. Just add peanut butter chips to a fruit flavored Martha White Muffin Mix, fill with a little jam and bake. Spread with peanut butter for a tasty topping and even the kids will enjoy helping you make this easy recipe.
For more Martha White recipes to save you time and money, visit www.marthawhite.com/recipes.
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Quick and Easy PB & J Muffins
Muffins
Crisco® Original No-Stick Cooking Spray
2 (7 oz.) packages Martha White® Strawberry Flavored Muffin Mix
1 cup milk
1/2 cup peanut butter chips
2 tablespoons Smucker’s® Strawberry Jelly
Jif® Creamy Peanut Butter
1. HEAT oven to 425°F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
2. STIR together muffin mix and milk in medium bowl just until moistened. Fold in peanut butter chips. Fill muffin cups about 1/2 full. Spoon 1/2 teaspoon jelly into center of batter. Top with remaining batter.
3. BAKE 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Spread top of muffins with peanut butter.
Makes 12 muffins
Banana Nut Oatmeal Muffins
Muffins
Crisco® Original No-Stick Cooking Spray
1 (7.6 oz.) package Martha White® Banana Nut Flavored Muffin Mix
1/4 teaspoon ground cinnamon
1/4 cup old-fashioned or quick rolled oats
1/4 cup raisins or dried sweetened cranberries
2 tablespoons sunflower kernels, optional
2/3 cup milk
Oats for topping
1. HEAT oven to 425°F. Spray 6 medium muffin cups with no-stick cooking spray or line with paper baking cups.
2. STIR together muffin mix, cinnamon, oats, raisins and sunflower kernels, if desired, in medium mixing bowl. Stir in milk just until blended. Fill muffin cups 3/4 full. Sprinkle batter lightly with oats.
3. BAKE 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan.
Makes 6 muffins
Blueberry Cheesecake Muffins
Muffins
Crisco® Original No-Stick Cooking Spray
6 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon grated orange peel, optional
1 large egg
2 (7 oz.) packages Martha White® Blueberry Cheesecake Flavored Muffin Mix
1 cup milk
Grated orange peel for garnish, optional
1. HEAT oven to 375°F. Spray twelve 1 1/2-inch deep muffin cups with no-stick cooking spray or line with paper baking cups. Combine cream cheese, sugar and orange peel, if desired, in medium bowl. Beat until smooth. Add egg. Beat well.
2. COMBINE muffin mix and milk in medium bowl. Stir just until dry ingredients are moistened. Fill prepared cups 2/3 full. Spoon about 1 tablespoon cream cheese mixture into center of each cup of muffin batter. Press back of spoon gently down into batter while scraping off cream cheese mixture.
3. BAKE 22 to 25 minutes or until cream cheese is set. Remove from pan. Cool on wire rack. Garnish with orange peel, if desired.
Makes 12 muffins
Smucker’s, JIF and Crisco are trademarks of The J.M. Smucker Company.
