NASHVILLE, Tenn. - Baking enthusiasts around the country are encouraged to don their aprons, clean their pans and break out their oven timers for the first-ever Martha White® Muffin Mix Challenge ™.

In honor of their delicious and inventive varieties of muffin mixes - 19 to be exact - the makers of Martha White are asking home bakers to create their own original recipe utilizing at least one of the flavors. The recipe contest, which began this month, will search for recipes using a Martha White® muffin mix in a creative new way or as an adaptation of a traditional scratch recipe.

The contest will highlight the many uses of the mixes; from breads to cakes and cookies, and celebrate those who can come up with the best use of a muffin mix. Some of the favorite flavors available are Blueberry, Lemon Poppy Seed, Wildberry and Chocolate Chip.

"With so many wonderful varieties of muffin mixes, our contest ants will have a great foundation to build their recipes," said Martha White® baking expert Linda Carman. "We are very excited to see the level of creativity that a challenge like this can inspire in creative cooks."

Entries will be judged on five evenly-weighted criteria: taste, creativity, appetizing appearance, ease of preparation and appropriate use of product(s).

Seven-time International Bluegrass Music Association Female Vocalist of the Year, Rhonda Vincent, is a big fan of Martha White® and its line of convenience baking mixes. In fact, she finds time to use the muffin mixes during her busy schedule as she travels the country with her band, The Rage, in the Martha White® Bluegrass Express. The recipe below is one of her family's favorites.

Rhonda's Favorite Chocolate Chip Raspberry Coffee Cake

Cake: Crisco® Original No-Stick Cooking Spray 2 (7.4 oz.) pkgs. Martha White® Chocolate Chip Muffin Mix 3/4 cup milk 1/4 cup butter, melted 1/4 teaspoon almond extract 1/3 cup Smucker's® Red Raspberry Preserves Chocolate Glaze: 1/2 cup semi-sweet chocolate chips 2 tablespoons milk 2 tablespoons sliced toasted* almonds

Heat oven to 350°F. Spray bottom of a 9-inch round cake pan with no-stick cooking spray. Combine muffin mix, 3/4 cup milk, butter and almond extract in medium bowl; stir just until blended. Pour batter into prepared pan. Dollop preserves in small spoonfuls over batter. Gently swirl preserves into batter.

Bake 25 to 30 minutes or until golden brown. Cool in pan 10 minutes. Turn out onto rack to cool.

Combine chocolate chips and 2 tablespoon milk in microwave safe bowl. Microwave 1/2 to 1 1/2 minutes, stirring occasionally until chips are melted. Drizzle glaze over cake; sprinkle with almonds.

Tip: *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

(Prep Time: 15 min; Cooking Time: 30 min; Serving size: 8 servings)

The Martha White® Muffin Mix Challenge™ officially began on October 6 and will end on Dec. 31, 2008. Three winners will be chosen by a panel of judges. The first place winner will receive a $1,000 cash prize in addition to a two-night stay at the Opryland Resort and Convention Center, two tickets to the Grand Ole Opry, dinner for two at the Old Hickory Steakhouse, two tickets for a cruise aboard the General Jackson Showboat and $500 toward travel expenses. They will also receive a year's supply of muffin mixes, along with Martha White® premium baking items.

For additional prizes, official rules and entry information, visit www.marthawhite. com.

(Crisco® and Smucker's® are registered trademarks of The J.M. Smucker Company.)