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|6 servings per container|
|Serving Size: 0.25 cup dry (35 g)|
|Calories from Fat||45||45|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (7%)||8%|
|Saturated Fat||2.5 g (11%)||13%|
|Trans Fat||0 g|
|Cholesterol||5 mg (1%)||2%|
|Sodium||160 mg (7%)||170 mg (7%)|
|Total Carbohydrate||25 g (8%)||27 g (9%)|
|Dietary Fiber||1 g (3%)||3%|
|Sugars||13 g||14 g|
With real chocolate chips. Just add milk! Good source of calcium & 5 vitamins & iron. Per 1/4 Cup Dry Mix: 150 calories; 2.5 g sat fat (11% DV); 160 mg sodium (7% DV); 13 g sugars. See nutrition facts for prepared product information. Making family traditions easy for over 100 years. Since 1899, Martha White has been a trusted name in Southern kitchens, providing folks with the highest quality products. Questions or comments? 1-800-663-6317 weekdays 9am-7pm (EST). Package information will be helpful when contacting us. For the best recipes and baking tips visit us at: www.marthawhite.com.
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin [Artificial Flavor]), Partially Hydrogenated Soybean Oil, Dextrose, Contains 2% or Less of: Propylene Glycol Monoesters, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Modified Corns Starch, Mono and Diglycerides, Calcium Carbonate, Salt, Eggs with Sodium Silicoaluminate Added as Anticaking Agent, Corn Starch, Polysorbate 60, Sodium Stearoyl Lactylate, Calcium Sulfate, Niacin, Iron, TBHQ and Citric Acid (Antioxidants), Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
Contains egg, milk, soybean and wheat ingredients.
You Will Need: 1/2 cup milk. 1. Heat oven to 425 degrees F. Lightly spray 6 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 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. High Altitude (Above 3500 feet): Add 1 tablespoons flour to dry mix. 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 425 degrees F for 10 to 12 minutes or until golden brown.
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