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Martha White

Martha White Lemon Poppyseed Muffins

You Will Need: 1/2 cup milk. 1. Heat oven to 400 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 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 or until 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 (We recommend using Crisco No-Stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 400 degrees F for 10 to 12 minutes.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Canola Oil, Poppy Seed, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Natural and Artificial Flavor, Modified Corn Starch, Propylene Glycol Esters of Fatty Acids, Calcium Carbonate, Corn Starch, Mono and Diglycerides, Salt, Sodium Stearoyl Lactylate, Yellow 5 Lake, Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, BHT and Citric Acid (Antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12.
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Contains wheat ingredients; May contain egg, milk and soybean ingredients