Fresh-Baked Inspiration

MISSION, KS--(Marketwire - Sep 19, 2011) - (Family Features) If you like to bake with new flavor combinations or have a knack for putting a delicious twist on a family favorite, you just may be up for the Martha White® Muffin Mix Challenge™.

To enter, create an original recipe using at least one pouch of Martha White Muffin Mix and submit it by mail, email or online between Sept. 1 and Nov. 30, 2011. Each original recipe will be initially judged on taste, creativity, appropriate use of product, ease of preparation and appetizing appearance. Five finalists' recipes will be placed online 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 the 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. Void where prohibited.

Here are some recipes from previous winners to inspire you to bake something fresh today.

Bananas Foster Waffles with Ginger Whipped Cream
Makes 2 large or 4 small waffles

Sauce
4	tablespoons butter
�	cup firmly packed brown sugar
¼	teaspoon cinnamon
2	bananas, sliced
½	teaspoon vanilla extract
Waffles
1	(7.6 oz) package Martha White Banana Nut Flavored Muffin Mix
½	cup buttermilk, at room temperature
1	teaspoon vanilla extract
1	large egg, beaten
1	tablespoon melted butter
	Crisco® Original No-Stick Cooking Spray
Topping
1	cup prepared whipped cream
1	tablespoon finely chopped candied ginger

1. Melt 4 tablespoons butter in 10-inch skillet on medium-low heat. Stir in brown sugar and cinnamon. Cook 2 to 3 minutes until sugar is dissolved and mixture is bubbly. Stir in bananas. Heat 4 minutes. Stir in ½ teaspoon vanilla.

2. Stir together muffin mix, buttermilk, 1 teaspoon vanilla, egg and 1 tablespoon melted butter in medium bowl just until blended.

3. Coat waffle iron with no-stick cooking spray and heat to medium temperature. Spoon or ladle batter onto waffle iron. Cook 3 to 4 minutes according to manufacturer's directions, or until golden brown. Use fork and spatula to remove.

4. Combine whipped cream and ginger in small bowl. Spoon cooked bananas over waffles and top with dollop of cream. If desired, cut waffles in half and overlap.

Fruit Pizza
Makes 8 to 10 servings

Crust
1	(7.4 oz) package Martha White Chocolate Chip Muffin Mix
¼	cup firmly packed dark brown sugar
4	tablespoons cold butter
3	tablespoons cold heavy cream
1	teaspoon vanilla extract
Topping
1	(8 oz) package cream cheese
¼	cup sifted powdered sugar
1	teaspoon vanilla extract
1	teaspoon lemon juice
	Fresh fruit, such as sliced peaches, pineapple, kiwi, strawberries, raspberries, blueberries or other fruit of your choice
3	to 4 tablespoons Smucker's® Apple Jelly

1. Heat oven to 375°F. Cover large cookie sheet (14 x 20-inch) 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 size of peas. Slowly stir in cream and 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.

2. 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.

3. Beat cream cheese, powdered sugar, 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.

Heavenly Chocolate Chip Peanut Butter Bars
Makes 12 to 15 servings

Crust
	Crisco Original No-Stick Cooking Spray
2	(7.4 oz) packages Martha White Chocolate Chip Muffin Mix
6	tablespoons butter, softened
Filling
½	cup butter, softened
½	cup Jif® Creamy Peanut Butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semi-sweet chocolate chips
¼	cup butter

1. Heat oven to 350°F. Coat bottom of 13 x 9 x 2-inch 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.

2. 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.

3. 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.

Easy Gourmet Muffins
Any baking you do at home makes you a winner. With a few easy add-ins, you can transform classic muffins into effortless gourmet treats.

--Nutty Chocolate Chip Muffins: Stir � cup chopped peanuts, pecans or walnuts into chocolate chip muffin mix batter. Bake as directed.
--Cranberry Banana Nut Muffins: Stir � cup dried cranberries into banana nut muffin mix batter and bake as directed.
--Blueberry Almond Muffins: Add ⅛ teaspoon almond extract to blueberry muffin mix batter. Spoon batter into muffin cups and sprinkle with sliced almonds. Bake as directed.
--White Chocolate Berry Muffins: Stir � cup white chocolate chips into strawberry or wildberry muffin batter. Bake as directed.

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