Amy Tobin from Martha White® Muffin Mixes shows how to “Dress-Up” a Muffin Mix.
“Since the introduction of baking mixes, good cooks have loved to embellish them with their own touches. Muffin mixes are certainly no exception,” said Amy Tobin, culinary and lifestyle expert. “Simple ‘dressed-up’ recipes like Blueberry White Chocolate Macadamia Muffins or Chocolate Chip Toffee Muffins with Caramel Topping start with Martha White® Muffin Mixes. They provide the premeasured dry ingredients to give you a head start on your way to a wonderful holiday season.”
The simplest variations are the ones that require no change in the basic muffin directions, but deliver a flavor boost from ingredients like chocolate chips, nuts or dried fruits. Toppings are easy and fun, too, like chopped nuts, streusel or a simple confectioner’s sugar glaze.
Seal the muffins in cellophane bags or tissue paper tied with festive ribbons. Add in a muffin mix, wooden spoon and some ingredients such as white chocolate chips and macadamia nuts, and you have a gift that keeps on giving. Attach a gift tag with the recipe printed on the back, making it a nice gift for family, friends, party hosts, teachers and babysitters.
Blueberry White Chocolate Macadamia Muffins
Crisco® Original No-Stick Cooking Spray
Muffins
2 (7 oz.) pkg. Martha White® Blueberry Flavored Muffin Mix
1 cup milk
1/2 cup white baking chips
3/4 cup chopped salted macadamia nuts
Topping
1/2 cup white baking chips
1 tablespoon milk
1. Heat oven to 425° F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
2. Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.
3. Microwave 1/2 cup baking chips and 1 tablespoon milk in uncovered microwave safe bowl on medium-high power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chips are melted. Drizzle over muffins.
Makes 12 muffins
Chocolate Chip Toffee Muffins with Caramel Topping
Crisco® Original No-Stick Cooking Spray
Muffins
2 (7.4 oz.) pkg. Martha White® Chocolate Chip Muffin Mix
1 cup milk
1/2 cup milk chocolate toffee bits
1/3 cup chopped pecans
Topping
1/4 cup Smucker’s® Hot Caramel Topping
2 tablespoons chopped pecans
1. Heat oven to 425° F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
2. Stir together muffin mix and milk in medium bowl just until moistened. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.
3. Bake 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave safe bowl. Microwave on high10 seconds or until warm. Drizzle over muffins.
Makes 12 muffins
Martha White® is available at the following Salt Lake City-area Grocers/Retailers:
Dan’s
Fresh Market
Harmons
Macey’s
Ream’s
Smith’s
Wal-Mart
For more delicious recipes using muffin mixes, visit www.marthawhite.com and click on the Recipe section.
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