MORE THAN MEETS THE MUFFIN: MARTHA WHITE® CHALLENGES HOME BAKERS TO SHARE THEIR BEST RECIPES
Original Recipes Using Muffin Mix
Could Win Cash and Prizes

NASHVILLE, Tenn. (August 2, 2010) – Armed with spatulas, measuring cups and plenty of mixing bowls, home bakers across the country are encouraged to compete in the third annual Martha White® Muffin Mix Challenge™, now accepting entries until Dec. 29, 2010.

The challenge: create an original recipe utilizing at least one of the 17 varieties of Martha White Muffin Mixes. Last year's contest included more than 900 original recipes, ranging from snacks to desserts to breakfast dishes.

The Grand Prize winner will receive $5,000 and a Martha White gift basket, while the four runners up will each receive $1,000 and a Martha White gift basket. Open to legal residents of the United States and D.C., 18 and older. Void outside the United States and D.C. and where prohibited. For Official Rules, entry information, and complete details, visit www.marthawhite.com.

"The recipes get better every year, so I can't wait to see what this year's contest holds for us," said Linda Carman, Martha White baking expert. "I love seeing how creative people get with their creations, and I'm always impressed with the wide array of recipes we receive."

The Martha White Muffin Mix Challenge officially begins today, Aug. 2, and will end Dec. 29, 2010. You can enter by mail, email or submitting an entry online. Each original recipe will be initially judged on five criteria: taste, creativity, appetizing appearance, ease of preparation and appropriate use of Martha White product(s). After five finalists have been determined, online voting at www.marthawhite.com will help decide the Grand Prize winner.

One of last year's top recipe entries, Turtle Fudge Chocolate Chip Cookies, used Martha White Chocolate Chip Muffin Mix as the shortcut to making decadent cookies with ease. The texture of the dark chocolate cookie stays soft while the caramel-filled candy and crunchy pecans complete the turtle theme.

Another top entry made moist banana bread using Martha White Banana Nut Muffin Mix and created a delectable White Chocolate Banana Bread Pudding. Whisk together the white chocolate custard, pour over cubes of the banana bread and bake. A drizzle of warm caramel topping provides the perfect finish to this warm and comforting dessert.

For more winning recipes from previous Martha White Muffin Mix Challenge contests and the recipes featured, go to www.marthawhite.com and click on the Recipe section.

Turtle Fudge Chocolate Chip Cookies

Crisco® Original No-Stick Cooking Spray
5 ounces unsweetened chocolate
1/4 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
2/3 cup chopped pecans
48 foil-wrapped chocolate coated caramel candies, unwrapped

1. Heat oven to 350°F. Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.

2. Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on cookie sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on wire rack. Swirl chocolate gently with knife while candy is warm, if desired. Cool.

Makes 48 cookies

White Chocolate Banana Bread Pudding

Crisco® Original No-Stick Cooking Spray

Bread
2 (7.6 oz.) packages Martha White® Banana Nut Muffin Mix
1 large egg, beaten
3/4 cup sour cream
3/4 cup milk

Custard
1 (12 oz.) package white baking chips
2 cups milk
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1/4 cup sugar

Topping
Smucker's® Hot Caramel Flavored Topping

1. Heat oven to 350° F. Coat 9x5x3-inch loaf pan with no-stick cooking spray. Stir together muffin mix, 1 egg, sour cream and 3/4 cup milk in large bowl just until blended. Pour into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack. Cool completely. Cut into approximately 3/4 -inch cubes.

2. Reduce heat to 325° F. Coat 9x9-inch baking pan with no-stick cooking spray. Place banana bread cubes in pan. Microwave white baking chips in uncovered microwave-safe bowl on medium high power for 1 minute and 15 seconds. Stir. If necessary, microwave in 15 second increments, stirring just until melted. Combine 2 cups milk and cream in medium saucepan. Bring to a boil over medium heat. Combine 3 eggs, egg yolks and sugar in large bowl. Gradually whisk in milk mixture. Add melted chocolate. Whisk until blended.

3. Pour egg mixture over bread cubes pressing down slightly to submerge. Let stand 15 minutes. Cover pan with foil. Bake 60 to 65 minutes or until pudding is firm and a knife inserted in center comes out clean. Serve warm or at room temperature. Warm caramel topping according to package directions. Drizzle over pudding.

Makes 8 to 10 servings

Crisco, Eagle Brand and Smucker's are registered trademarks of The J.M. Smucker Company.