Martha White Banana Nut Muffin Mix 7.6 oz

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, DEXTROSE, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), PALM OIL, SALT, WHEAT STARCH, NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN, NONFAT MILK, EGGS, VITAMINS AND MINERALS: CALCIUM CARBONATE, REDUCED IRON, VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE), FOLIC ACID, VITAMIN D3, VITAMIN B12

Instructions: All you 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 (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in a small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees F 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 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 425 degrees F for 10 to 12 minutes or until golden brown.