From the ALMOND BOARD OF CALIFORNIA Makes 10 servings This dark chocolate almond bark will become a new holiday tradition. It’s creamy and crunchy with…
From MARTHA WHITE
Makes 6 muffins
Warm muffins are great for an after school breakfast, snack, or just for a cool fall day.
INGREDIENTS
2 (7.6 ounce) packages MARTHA WHITE Banana Nut Flavored Muffin Mix
1/4 teaspoon ground cinnamon
1/4 cup old-fashioned or quick rolled oats
1/4 cup raisins or dried sweetened cranberries
2 tablespoons sunflower kernels
2/3 cup milk
Oats for topping
DIRECTIONS
1.Heat oven to 425 degrees Fahrenheit. Spray 6 medium muffin cups with no-stick
cooking spray or line with paper baking cups.
2.Stir together muffin mix, cinnamon, oats, raisins, and sunflower kernels, if desired, in medium mixing bowl. Stir in milk just until blended. Fill muffin cups 3/4 full. Sprinkle batter lightly with oats.
3.Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan.
Find this recipe at marthawhite.com
From the ALMOND BOARD OF CALIFORNIA Makes 10 servings This dark chocolate almond bark will become a new holiday tradition. It’s creamy and crunchy with…
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