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Pillsbury Cranberry Quick Bread & Muffin Mix
Pillsbury Cranberry Quick Bread & Muffin Mix
15.6 oz
About
Details
Easily prepare delicious cranberry bread or muffins with Pillsbury Cranberry Quick Bread and Muffin Mix. Made with real cranberries and orange peel, this quick bread and muffin mix makes mealtime even tastier. Pillsbury quick bread mixes contain all the dry ingredients you need to make delectable breakfast muffins or bread at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy cranberry bread. Each box of bread and muffin mix makes one loaf, three mini loaves or 12 muffins. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve the cranberry bread or cranberry muffins with scrambled eggs and fruit slices for a quick breakfast. To add your own touch, sprinkle in some add-ins like orange zest, chocolate chips or walnuts to create your own tasty recipes. The 15.6 oz box of Pillsbury Cranberry Quick Bread and Muffin Mix is 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, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Contains 2% Or Less Of: Dextrose, Cellulose, Canola Oil, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Salt, Orange Peel, Natural Flavors, Sodium Stearoyl Lactylate, Sunflower Oil, Nonfat Dry Milk, Citric Acid And Bht (antioxidants)
Directions
All You Need For Bread: 1 cup water. 2 tbsp. Oil. 2 eggs. Quick Bread Baking Instructions: 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 no-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: 8 x 4-inch loaf pan Bake Time: 50 to 60 min. Pan Size: 9 x 5-inch loaf pan. Bake Time: 40 to 50 min. Pan Size: 3 (3 x 5-inch) loaf pans. Bake Time: 35 to 45 min. All You Need For Muffin: 1 cup milk. 1/2 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 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 for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted 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 sliced almonds over prepared batter right before baking or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts or 1 teaspoon grated orange peel.
Warnings
Contains wheat and milk ingredients. May contain egg and soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 135mg6%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g
Details
Easily prepare delicious cranberry bread or muffins with Pillsbury Cranberry Quick Bread and Muffin Mix. Made with real cranberries and orange peel, this quick bread and muffin mix makes mealtime even tastier. Pillsbury quick bread mixes contain all the dry ingredients you need to make delectable breakfast muffins or bread at home. Just add water, oil and eggs to this Pillsbury baking mix, stir and bake as directed for easy cranberry bread. Each box of bread and muffin mix makes one loaf, three mini loaves or 12 muffins. Make baked goods you can enjoy right away or freeze for an easy breakfast in the future. Serve the cranberry bread or cranberry muffins with scrambled eggs and fruit slices for a quick breakfast. To add your own touch, sprinkle in some add-ins like orange zest, chocolate chips or walnuts to create your own tasty recipes. The 15.6 oz box of Pillsbury Cranberry Quick Bread and Muffin Mix is 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, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Contains 2% Or Less Of: Dextrose, Cellulose, Canola Oil, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Salt, Orange Peel, Natural Flavors, Sodium Stearoyl Lactylate, Sunflower Oil, Nonfat Dry Milk, Citric Acid And Bht (antioxidants)
Directions
All You Need For Bread: 1 cup water. 2 tbsp. Oil. 2 eggs. Quick Bread Baking Instructions: 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 no-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: 8 x 4-inch loaf pan Bake Time: 50 to 60 min. Pan Size: 9 x 5-inch loaf pan. Bake Time: 40 to 50 min. Pan Size: 3 (3 x 5-inch) loaf pans. Bake Time: 35 to 45 min. All You Need For Muffin: 1 cup milk. 1/2 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 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 for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted 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 sliced almonds over prepared batter right before baking or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts or 1 teaspoon grated orange peel.
Warnings
Contains wheat and milk ingredients. May contain egg and soybean ingredients.
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