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Pillsbury Quick Bread & Muffin Mix Too Chocolate Chip Swirl
Pillsbury Quick Bread & Muffin Mix Too Chocolate Chip Swirl
17.4 oz
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About
Details
Pillsbury Quick Bread & Muffin Mix Too! Chocolate Chip Swirl.
With real chocolate chips.
Makes 12 Muffins.
Per 1/14 package.
140 Calories.
1.5g sat fat, 8% DV.
140mg sodium, 6% DV.
15g sugars.
See nutrition facts for prepared product information.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid); Sugar; Chocolate Chips With Confectioner's Glaze (semisweet Chocolate [sugar, Chocolate Liquor, Cocoa Butter, Anhydrous Dextrose, Milk Fat, Soy Lecithin], Confectioner's Glaze [ethanol, Shellac]); Brown Sugar; Canola Oil; Contains 2% Or Less Of: Modified Corn Starch; Palm Oil; Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate); Propylene Glycol Esters Of Fatty Acids; Dextrose; Cocoa Processed With Alkali; Distilled Monoglycerides; Corn Starch; Salt; Sodium Aluminosilicate; Soybean Oil; Soy Flour; Xanthan Gum; Sodium Stearoyl-2-lactylate; Natural And Artificial Flavors; Mono And Diglycerides; Citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts (antioxidants); Yellow 5; Red 40; Soy Lecithin.
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 or spray with no-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. We recommend using Crisco®; oil and no-stick cooking spray.
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: 8x4-inch loaf pan. Bake time: 50-60 min.
Pan size: 9x5-inch loaf pan. Bake time: 45-55 min.
Pan size: 8-inch square. Bake time: 30-40 min.
Pan size: 9-inch square. Bake time: 25-35 min.
All you need for muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs.
Muffin baking instructions.
1. Set oven to 400 degree 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 (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 350 degrees F. Cool 2 to 3 minutes in pan.
Tips: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.
Tips: Add 1/2 cup mashed ripe banana to the batter. Add 1/4 to 1/2 cup chopped nuts to the batter or the topping. Dress up your loaf or coffee cake with a vanilla glaze. Combine 1/2 cup powdered sugar, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over loaf or coffee cake.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3.5g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 140mg6%
- Total Carbohydrate 27g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 1g
Details
Pillsbury Quick Bread & Muffin Mix Too! Chocolate Chip Swirl.
With real chocolate chips.
Makes 12 Muffins.
Per 1/14 package.
140 Calories.
1.5g sat fat, 8% DV.
140mg sodium, 6% DV.
15g sugars.
See nutrition facts for prepared product information.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid); Sugar; Chocolate Chips With Confectioner's Glaze (semisweet Chocolate [sugar, Chocolate Liquor, Cocoa Butter, Anhydrous Dextrose, Milk Fat, Soy Lecithin], Confectioner's Glaze [ethanol, Shellac]); Brown Sugar; Canola Oil; Contains 2% Or Less Of: Modified Corn Starch; Palm Oil; Leavening (baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate); Propylene Glycol Esters Of Fatty Acids; Dextrose; Cocoa Processed With Alkali; Distilled Monoglycerides; Corn Starch; Salt; Sodium Aluminosilicate; Soybean Oil; Soy Flour; Xanthan Gum; Sodium Stearoyl-2-lactylate; Natural And Artificial Flavors; Mono And Diglycerides; Citric Acid, Bht, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts (antioxidants); Yellow 5; Red 40; Soy Lecithin.
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 or spray with no-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. We recommend using Crisco®; oil and no-stick cooking spray.
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: 8x4-inch loaf pan. Bake time: 50-60 min.
Pan size: 9x5-inch loaf pan. Bake time: 45-55 min.
Pan size: 8-inch square. Bake time: 30-40 min.
Pan size: 9-inch square. Bake time: 25-35 min.
All you need for muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs.
Muffin baking instructions.
1. Set oven to 400 degree 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 (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 350 degrees F. Cool 2 to 3 minutes in pan.
Tips: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.
Tips: Add 1/2 cup mashed ripe banana to the batter. Add 1/4 to 1/2 cup chopped nuts to the batter or the topping. Dress up your loaf or coffee cake with a vanilla glaze. Combine 1/2 cup powdered sugar, 2 to 3 teaspoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle over loaf or coffee cake.
Warnings
Contains milk, soybean and wheat ingredients.
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