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slide 1 of 1, Martha White Gluten Free Blueberry Muffin Mix,
Martha White

Martha White Gluten Free Blueberry Muffin Mix

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. 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 11 to 12 minutes or until golden brown and toothpick inserted in certain comes out clean. Cool 2 to 3 minutes in pan.
Rice Flour, Sugar, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Red 40 Lake and Blue 2 Lake), Potato Starch, Dextrose, Canola Oil, Contains 2% or Less of: Tapioca Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate), Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Salt, Sodium Stearoyl-2-Lactylate, Citric Acid and BHT (Antioxidants).
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Contains egg ingredients