Martha White Blueberry Cheesecake Muffin Mix

7 oz

$1.29 each($0.18 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Making family traditions easy for over 100 years. Since 1899, Martha White has been a trusted name in southern kitchens, providing folks with the highest quality products.

Highlights

Nutrition Facts
As Packaged
3 servings per container
Serving Size
0.50 cup dry mix
- Amount Per Serving
  Calories
  270
- % Daily Value^*
- Cholesterol
  5mg
  2%
- Sodium
  350mg
  15%
- Potassium
  75mg
  2%
- Calcium
  195mg
  15%
- Iron
  5mg
  30%
- Niacin
  6mg
  40%
- Vitamin B12
  1.9mcg
  80%
- Vitamin B6
  0.5mg
  30%
- Riboflavin
  0.5mg
  40%
- Thiamin
  0.4mg
  35%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As Prepared
0 servings per container
Serving Size
1.00 prepared
- Amount Per Serving
  Calories
  290
- % Daily Value^*
- Cholesterol
  5mg
  2%
- Sodium
  370mg
  16%
- Potassium
  132mg
  2%
- Calcium
  244mg
  20%
- Iron
  5mg
  30%
- Niacin
  6mg
  40%
- Vitamin B12
  2.1mcg
  90%
- Vitamin B6
  0.5mg
  30%
- Riboflavin
  0.5mg
  40%
- Thiamin
  0.4mg
  35%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Blue 2 Lake, Red 40 Lake), Cream Cheese Blend (Corn Syrup Solids, Corn Starch, Modified Corn Starch, Sunflower Oil, Nonfat Milk, Whey, Dried Sour Cream [Cream, Nonfat Milk, Cultures], Dried Cream Cheese [Pasteurized Cream and Milk, Cheese Culture, Carob Bean Gum, Salt), Cultured Nonfat Milk, Cellulose Gum, Sodium Caseinate, Malic Acid, Mono- and Diglycerides, Sodium Phosphate, Soy Lecithin, Natural Flavor, Artificial Flavor, Lactic Acid, Citric Acid), Dextrose, Canola and/or Soybean Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Propylene Glycol Esters of Fatty Acids, Modified Corn Starch, Calcium Carbonate, Mono- and Diglycerides, Salt, Corn Starch, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Butter (Cream, Lactic Acid), Wheat Starch, Niacin, Reduced Iron, Vitamin B6 Hydrochloride, Citric Acid and BHT (Antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.
Allergens and safety warnings
Contains milk, soybean, and wheat ingredients. May contain egg ingredients.
You Will Need: 1/2 cup milk. 1. Heat oven to 400 degrees F. Lightly spray medium muffin cups with non-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 400 degrees F for 14 to 16 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjust) 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 non-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 400 degrees F for 10 12 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjust) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying. Tear here.