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Pillsbury Cinnamon Swirl Quick Bread & Muffin Mix
Pillsbury Cinnamon Swirl Quick Bread & Muffin Mix
17.4 oz
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About
Details
Easily prepare delicious cinnamon bread or muffins with Pillsbury Cinnamon Swirl Quick Bread and Muffin Mix. Made with real cinnamon, this quick bread and muffin mix makes mealtime even tastier. Pillsbury quick bread mixes contain all the dry ingredients you need to make delectable cinnamon muffins, coffee cake or bread at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy cinnamon bread. Each box of cinnamon bread mix and muffin mix makes one loaf, one 8 inch square coffee cake or 12 muffins, and it includes a glaze topping to make your cinnamon bread extra delicious. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve the cinnamon bread or muffins with scrambled eggs and fruit slices for a quick breakfast. To add your own touch, sprinkle in some add-ins like cranberries or chopped nuts to create your own tasty recipes. The 17.4 oz box of Pillsbury Cinnamon Swirl Quick Bread and Muffin Mix s easy to store in a pantry or cupboard. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Canola Oil, Palm Oil, Powdered Sugar, Contains 2% Or Less Of: Dextrose, Modified Corn Starch, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Water, Propylene Glycol Esters Of Fatty Acids, Cinnamon, Monoglycerides, Corn Starch, Salt, Shortening (palm And/or Soybean Oils With Mono And Diglycerides, Polysorbate 60, Tbhq, Citric Acid), Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono And Diglycerides, Pectin, Artificial Color Including Yellow 5 And Red 40, Potassium Sorbate (preservative), Natural And Artificial Flavor, Polysorbate 60, Soy Lecithin, Citric Acid, Antioxidants (citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts
Directions
All you need for bread: 3/4 cup water, 3 tbsp oil, 2 eggs. Quick bread & coffee cake baking instructions. 1. Set oven to 350 degrees F. Coat bottom of pan with oil or spray with non-stick cooking spray. 2. Combine mix (large clear packet), water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1-1/3 cups) into prepared pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. 3. Bake at 350 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. For coffee cake, cool in pan. Pan size: 8 x 4-inch loaf pan; bake time*: 45 to 55 min, pan size: 9x5-inch loaf pan; bake time*: 40 to 50 min, pan size: 8-inch square; bake time*: 30 to 40 min, pan size: 9-inch square; bake time*: 25 to 35 min. 4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled loaf or coffee cake. *directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. All you need for muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs. Muffin baking instructions: 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 non-stick cooking spray or line with paper baking cups. 2. Combine mix (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. 3. Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400 degrees f for metal or glass pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degrees f. Cool 2 to 3 minutes in pan. 5. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: serve prepared quick bread or muffins with softened cream cheese or add one of the following ingredients to the prepared batter just before baking to create a great flavor combination: 1/2 cup sweetened dried cranberries or 1/2 cup chopped nuts. Non-stick cooking spray. 1 package Pillsbury Cinnamon Swirl Quick Bread & Muffin Mix. 3/4 cup water, 3 tbsp. vegetable oil, 8 eggs, divided, 1 cup raisins, 3-1/2 cups half-and-half, 1 cup caramel flavored topping, divided, 1/4 tsp. ground cinnamon. Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with non-stick cooking spray. Combine quick bread mix, water, oil, 2 eggs and 1/2 cup swirl mix (small clear packet) in large bowl. Stir 50 to 75 strokes until well blended. Pour into prepared baking dish. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. cool completely on wire rack. Remove bread from baking dish. Cut into 1-inch cubes. Place cubes back into baking dish. Sprinkle evenly with raisins. Whisk half-and-half, 1/4 cup caramel topping, 6 eggs and remaining swirl mix in large bowl until blended. Pour evenly over bread cubes. Let stand 15 minutes. Bake at 350 degrees F for 55 to 60 minutes or until center is set. Stir remaining 3/4 cup caramel topping, glaze packet and cinnamon in small bowl until blended. Serve over warm pudding. Makes 28-30 servings Warning: Do not eat raw batter. Please cook fully before enjoying.
Warnings
Contains soybean and wheat ingredients. May contain milk and egg ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 135mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 0g0%
- Sugars 16g
- Protein 1g
Details
Easily prepare delicious cinnamon bread or muffins with Pillsbury Cinnamon Swirl Quick Bread and Muffin Mix. Made with real cinnamon, this quick bread and muffin mix makes mealtime even tastier. Pillsbury quick bread mixes contain all the dry ingredients you need to make delectable cinnamon muffins, coffee cake or bread at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy cinnamon bread. Each box of cinnamon bread mix and muffin mix makes one loaf, one 8 inch square coffee cake or 12 muffins, and it includes a glaze topping to make your cinnamon bread extra delicious. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve the cinnamon bread or muffins with scrambled eggs and fruit slices for a quick breakfast. To add your own touch, sprinkle in some add-ins like cranberries or chopped nuts to create your own tasty recipes. The 17.4 oz box of Pillsbury Cinnamon Swirl Quick Bread and Muffin Mix s easy to store in a pantry or cupboard. The Pillsbury Baking website has delicious and easy recipes, fun ideas and simple baking tips to help you and your family create tasty memories together.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Canola Oil, Palm Oil, Powdered Sugar, Contains 2% Or Less Of: Dextrose, Modified Corn Starch, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Water, Propylene Glycol Esters Of Fatty Acids, Cinnamon, Monoglycerides, Corn Starch, Salt, Shortening (palm And/or Soybean Oils With Mono And Diglycerides, Polysorbate 60, Tbhq, Citric Acid), Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono And Diglycerides, Pectin, Artificial Color Including Yellow 5 And Red 40, Potassium Sorbate (preservative), Natural And Artificial Flavor, Polysorbate 60, Soy Lecithin, Citric Acid, Antioxidants (citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts
Directions
All you need for bread: 3/4 cup water, 3 tbsp oil, 2 eggs. Quick bread & coffee cake baking instructions. 1. Set oven to 350 degrees F. Coat bottom of pan with oil or spray with non-stick cooking spray. 2. Combine mix (large clear packet), water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1-1/3 cups) into prepared pan. Sprinkle with 2/3 cup of the swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. 3. Bake at 350 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. For coffee cake, cool in pan. Pan size: 8 x 4-inch loaf pan; bake time*: 45 to 55 min, pan size: 9x5-inch loaf pan; bake time*: 40 to 50 min, pan size: 8-inch square; bake time*: 30 to 40 min, pan size: 9-inch square; bake time*: 25 to 35 min. 4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled loaf or coffee cake. *directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. All you need for muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs. Muffin baking instructions: 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 non-stick cooking spray or line with paper baking cups. 2. Combine mix (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. 3. Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400 degrees f for metal or glass pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degrees f. Cool 2 to 3 minutes in pan. 5. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: serve prepared quick bread or muffins with softened cream cheese or add one of the following ingredients to the prepared batter just before baking to create a great flavor combination: 1/2 cup sweetened dried cranberries or 1/2 cup chopped nuts. Non-stick cooking spray. 1 package Pillsbury Cinnamon Swirl Quick Bread & Muffin Mix. 3/4 cup water, 3 tbsp. vegetable oil, 8 eggs, divided, 1 cup raisins, 3-1/2 cups half-and-half, 1 cup caramel flavored topping, divided, 1/4 tsp. ground cinnamon. Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with non-stick cooking spray. Combine quick bread mix, water, oil, 2 eggs and 1/2 cup swirl mix (small clear packet) in large bowl. Stir 50 to 75 strokes until well blended. Pour into prepared baking dish. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. cool completely on wire rack. Remove bread from baking dish. Cut into 1-inch cubes. Place cubes back into baking dish. Sprinkle evenly with raisins. Whisk half-and-half, 1/4 cup caramel topping, 6 eggs and remaining swirl mix in large bowl until blended. Pour evenly over bread cubes. Let stand 15 minutes. Bake at 350 degrees F for 55 to 60 minutes or until center is set. Stir remaining 3/4 cup caramel topping, glaze packet and cinnamon in small bowl until blended. Serve over warm pudding. Makes 28-30 servings Warning: Do not eat raw batter. Please cook fully before enjoying.
Warnings
Contains soybean and wheat ingredients. May contain milk and egg ingredients.
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