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Pillsbury Quick Bread Banana Bread and Muffin Mix
Pillsbury Quick Bread Banana Bread and Muffin Mix
14 ozPopular item
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About
Details
Quick bread & muffin mix, too! With real banana.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Banana, Dextrose, Contains 2% Or Less Of Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Defatted Wheat Germ, Canola Oil, Corn Starch, Natural And Artificial Flavors, Salt, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants)
Directions
Quick Bread Baking Instructions: All You Need for Bread: 1 cup water; 1/3 cup oil; 2 eggs. 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using vegetable oil and non-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8x4-inch loaf pan; Bake Time: 55 to 65 min. Pan Size: 9x5-inch loaf pan; 45 to 55 min. Pan Size: 3 (3x5-inch) loaf pans; 35 to 45 min. Muffin Baking Instructions: All You Need for Muffins: 1 cup milk; 1/2 cup oil; 2 eggs. 1. Set oven to 400 degrees F for metal or glass pan. For dark-coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full; 3. Bake at 400 degrees F metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.
Warnings
Contains milk and wheat ingredients. May contain egg and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 160mg7%
- Total Carbohydrate 23g8%
- Dietary Fiber 0g0%
- Sugars 11g
- Protein 2g
Details
Quick bread & muffin mix, too! With real banana.
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Banana, Dextrose, Contains 2% Or Less Of Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Defatted Wheat Germ, Canola Oil, Corn Starch, Natural And Artificial Flavors, Salt, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants)
Directions
Quick Bread Baking Instructions: All You Need for Bread: 1 cup water; 1/3 cup oil; 2 eggs. 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using vegetable oil and non-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8x4-inch loaf pan; Bake Time: 55 to 65 min. Pan Size: 9x5-inch loaf pan; 45 to 55 min. Pan Size: 3 (3x5-inch) loaf pans; 35 to 45 min. Muffin Baking Instructions: All You Need for Muffins: 1 cup milk; 1/2 cup oil; 2 eggs. 1. Set oven to 400 degrees F for metal or glass pan. For dark-coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full; 3. Bake at 400 degrees F metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.
Warnings
Contains milk and wheat ingredients. May contain egg and soybean ingredients.
Common questions
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