Martha White, Southern Pantry
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Muffin Mixes: Shortcut Fruit Breads

A few weeks ago, I received an email from a Martha White® Muffin Mix user who wanted to know if she could make banana bread with Martha White Banana Nut Flavored Muffin Mix. Well, the truth is that over the years, I have made several versions of fruit bread loaves with muffin mix, but I couldn’t remember if I had ever simply mixed up according to package directions and baked in a loaf pan. So I decided to try it.

I sprayed an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with non-stick cooking spray and mixed two pouches of Martha White Banana Nut Flavored Muffin Mixes with 1 cup milk. I baked it at 375°F for 35 minutes and let cool in the pan for 5 minutes before turning out. It was really good!  Moist and delicious with a typical nice crack in the top.

Now I was on a roll, so I baked one of my favorite “dressed-up” muffin mix loaves – Chocolate Chip Sour Cream Snack Loaf. It is delicious, too! With the addition of sour cream, vegetable oil and a couple of eggs, the loaf is very moist with a soft cakey texture.  And it worked just as well with Banana Nut Flavored Muffin Mix and Blueberry Flavored Muffin Mix, too.

So the good news is, whether made by following the package directions or with adding extra ingredients, muffin mixes are a convenient shortcut to a variety of loaves you can stir up in minutes.

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