Easily prepare delicious cinnamon muffins with Martha White Cinnamon Sugar Muffin Mix. Made with sweet and warm flavors of cinnamon sugar, this muffin mix offers an easy way to enjoy fresh-baked muffins any time of the day for family breakfasts and snacks. Martha White muffin mixes contain all the dry ingredients you need to make delectable breakfast muffins at home. Just add milk to this Martha White muffin mix, stir and bake as directed for easy and delicious muffins in just 15 minutes. Each bag of muffin mix makes 6 muffins or 18 mini muffins. Make baked goods you can enjoy right away or freeze for easy breakfasts or snacks in the future. Serve the cinnamon muffins with scrambled eggs and fruit for a quick breakfast, or stir in some add-ins like raisins or walnuts to create your own tasty recipes. This 7.4 oz bag of Martha White Cinnamon Sugar Muffin Mix is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.

• One 7.4 oz bag of Martha White Cinnamon Sugar Muffin Mix

• Muffin mix featuring sweet and warm flavors of cinnamon sugar

• Baking mix can be used to make moist and tender muffins in just 15 minutes

• Simply add milk to the cinnamon muffin mix, combine and bake

• Perfect for a quick breakfast food or to enjoy later in the day as a snack or dessert

• Bag of muffin mix makes 6 muffins or 18 mini muffins

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

Bleached Wheat Flour, Sugar, Canola and/or Soybean Oil, Dextrose, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate and/or Cream of Tartar), Modified Corn Starch, Nonfat Dry Milk, Corn Starch, Salt, Cinnamon, Natural and Artificial Flavor, Soy Lecithin.

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. 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 adjusted) or until golden brown and toothpick inserted in center corm out clean. Cool 2 to 3 minutes in pan. Tip: Mix together 1 Tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle over prepared batter right before baking for a special touch! 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. Bak 400 degrees F for 10 to 12 minutes (Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted) or until golden brown. Warning: Do not eat raw batter. Please cook fully before enjoying.