Banana nut muffin mix

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Martha White Banana Nut Muffin MixEnriched Bleached Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnuts With BHT Added To Protect Flavor, Dextrose, Canola Oil, Dried Banana, Contains 2% Or Less Of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Defatted Wheat Germ, Salt, Propylene Glycol Esters Of Fatty Acids, Calcium Carbonate, Eggs With Sodium Silicoaluminate Added As Anticaking Agent, Distilled Monoglycerides, Artificial Flavor, Corn Starch, Sodium Stearoyl-2-lactylate, Cocoa Processed With Alkali (For Color), Corn Syrup Solids, Citric Acid And BHT (Antioxidants), Calcium Sulfate, Niacin, iron, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B1 2.Fix an easy homemade, chewy- n-crunchy, breakfast treat in a flash with Martha White Banana Nut Flavored Muffin Mix. Just add milk and bam you have a good source of calcium and an excellent source of 5 vitamins + iron. Active Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid) , Sugar, Walnuts with BHT Added to Protect Flavor, Dextrose, Canola Oil, Dried Banana, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Defatted Wheat Germ, Salt, Propylene Glycol Esters of Fatty Acids, Calcium Carbonate, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Distilled Monoglycerides, Artificial Flavor, Corn Starch, Sodium Stearoyl-2-Lactylate, Cocoa Processed with Alkali (for Color), Corn Syrup Solids, Citric Acid and BHT (Antioxidants), Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12 . : All you need: 1/2 cup milk. 1. Heat oven to 425F. Lightly spray medium muffin cups with no-stick 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 425F for 14 to 17 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. * Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425F for 10 to 12 minutes or until golden brown. *We recommend using Crisco No-Stick Cooking Spray. UPC: 013300579022Weight: 0. 82 lbs

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