Martha White Muffin Mix

Found at Walmart on Warrensville Center Road in South Euclid:

Martha White Chocolate Chocolate Chip Muffin Mix and Martha White Gluten Free Blueberry Muffin Mix.

These 7 ounce pouches, $1.48, were located in the regular baking aisle, and not in the special gluten free section of the store.  Only 50 cents more than their gluten containing counterparts.

They could not be much easier to make: Just Add Milk! proclaims the package.  Indeed, the directions call for 1/2 cup to be combined with the mix, fill muffin cups, bake for 11-12 minutes and cool 2-3 minutes.

The main ingredients are rice flour, then sugar, then respectively semi-sweet chocolate chips or artificial blueberry bits (not a berry to be found). The chocolate mix contains egg, milk and soybean ingredients and the blueberry mix contains egg ingredients.

So, how did they come out?  Remember your mileage may vary as you are driving a different oven and pans.

The “blueberry” muffin batter was the thinner of the two and the muffins were done at the suggested time.  In fact, I probably overcooked them by a minute or so as they were darker than golden brown.  Despite liberally spraying the non-stick muffin cups with non-stick spray, the muffins still stuck with half coming out in pieces.  Next time I’d use paper liners.

The “chocolate” muffins required an extra 2 minutes to be fully cooked and were easier to remove from the pan.

Both had good texture with an expected gluten free crumb.  The chocolate had a few chips and the distinct chocolate flavor.  The “blueberry bits” resembled the real thing in look and taste.

Martha White Muffins Cut

Each mix made 6 medium size muffins.

The packages each have an additional recipe: Gluten Free Chocolate Chip Banana Muffins and Gluten Free Blueberry Peach Crisp.

 

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