Entrants are required to submit an original recipe using at least one pouch of Martha White Muffin Mix.
“Muffin mixes offer such versatility of taste and use,” said Linda Carman, Martha White baking expert. “The diversity of recipes submitted over the years has weaved muffin mixes into baking trends, baking experiences and personal tastes. I’m excited to see what entrants will be inspired by this year.”
The contest will end Nov. 30 at 11:59 a.m.
To compete in the Martha White Muffin Mix Challenge, entrants may enter by mail, e-mail or online.
Each original recipe will be initially judged on five criteria: taste, creativity, appropriate use of product, ease of preparation and appetizing appearance.
Five finalist recipes will be placed online at www.marthawhite.com for consumers to vote for the best recipe and help decide the grand prize winner.
The grand prize winner will receive $5,000 and a Martha White gift basket, while four first prize winners will receive $1,000 and a gift basket.
For official rules and entry information, visit www.marthawhite.com. Open to legal residents of the 50 United States and D.C., age 18 or older.
Examples of recipes using Martha White Muffin Mix:
1 (7.4 oz.) package Martha White Chocolate Chip Muffin Mix
¼ cup firmly packed dark brown sugar
4 Tbsp. cold butter
3 Tbsp. cold heavy cream
1 tsp. vanilla extract
1 (8 oz.) package cream cheese
¼ cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. lemon juice
Fresh fruit, such as sliced peaches, pineapple, kiwi, strawberries, raspberries, blueberries or other fruit of your choice
3 to 4 tablespoons apple jelly
Heat oven to 375 F. Cover large cookie sheet (14-by-20) with double layer of parchment paper. Stir together muffin mix and brown sugar in large bowl.
Cut in butter with pastry blender or two knives until butter is size of peas. Slowly stir in cream and 1 teaspoon vanilla with a fork until ingredients are moistened.
Form dough into a ball with floured hands. Knead 3 to 4 times in the bowl. Flatten into a 6-inch disk.
Wrap with plastic wrap. Chill for 30 minutes.
Unwrap dough. Place in center of parchment-covered pan. Leaving plastic wrap on top, press with palms of hands from center to outside edge into 11-inch circle. Work quickly so dough will remain cold.
Pierce dough all over with fork. Chill for 20 minutes.
Bake in lower third of oven. Bake 10 to 12 minutes or until medium to dark brown. Cool completely on pan on wire rack. Gently loosen with spatula. Place on serving tray.
Beat cream cheese, powdered sugar, 1 teaspoon vanilla and lemon juice until blended. Spread over cooled crust. Arrange desired fruit over cream cheese.
Heat apple jelly on low heat just until warm. Brush thin layer over fruit with pastry brush.
Chill at least 1 hour or until serving time.
Makes 8 to 10 servings
HEAVENLY CHOCOLATE CHIP PEANUT BUTTER BARS
No-stick cooking spray
2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
6 Tbsp. butter, softened
½ cup butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2 tsp. milk
1 cup semi-sweet chocolate chips
¼ cup butter
Heat oven to 350F. Coat bottom of 13-by-9-by-2 baking pan with no-stick cooking spray.
Stir muffin mix and 6 tablespoons butter together in large bowl until crumbly.
Lightly press into prepared baking pan.
Bake 12 to 15 minutes or until lightly brown around edges. Cool completely.
Beat ½ cup butter, peanut butter, powdered sugar and milk in medium bowl with electric mixer at medium high speed until smooth. Spread over crust.
Microwave chocolate chips and ¼ cup butter in uncovered microwave safe bowl on medium-high for 45 seconds.
Stir until smooth. If necessary, microwave at 15 second intervals until chocolate is melted. Cool 10 minutes. Spread over peanut butter filling. Chill 30 minutes or until set.
Makes 12 to 15 servings