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Pillsbury Quick Bread & Muffin Mix, Sugar Free, Double Chocolate Chip
Pillsbury Quick Bread & Muffin Mix, Sugar Free, Double Chocolate Chip
14 oz
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About
Details
With chocolate flavored chips. Not a low calorie food. New! Sweetened with Splenda brand. Makes 12 muffins. Per 1/12 Package: 110 calories; 1.5 g sat fat (8% DV); 210 mg sodium (9% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or Comments? 1-800-767-4466 weekdays 9am to 7pm (EST). Visit us at www.pillsburybaking.com. Excess consumption may cause a laxative effect (due to maltitol). Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Sugar Free Chocolate Flavored Chips (Maltitol, Unsweetened Chocolate Processed with Alkali, Cocoa Butter, Soy Lecithin, Vanilla Extract), Cocoa Processed with Alkali, Maltodextrin, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Leavening (Baking Soda, Calcium Phosphate, Sodium Acid Pyrophosphate), Cellulose, Modified Corn Starch, Propylene Glycol Monoesters, Salt, Artificial Flavor, Cellulose Gum, Mono and Diglycerides, Acesulfame Potassium (Non Nutritive Sweetener), Polysorbate 60, Sucralose (Non Nutritive Sweetener), TBHQ and Citric Acid (Antioxidants).
Directions
All You Need for Bread: 1 cup water; 1/3 cup oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375 degrees F. Generously grease bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Pour batter into greased pan(s). We recommend using Crisco Oil and 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. 8 x 4-Inch Loaf Pan Size: 375 degrees F oven temp; 55 to 65 min. bake time. 9 x 5-Inch Loaf Pan Size: 375 degrees F oven temp; 45 to 55 min. bake time. 3 (3 x 5-Inch) Loaf Pan Size: 375 degrees F oven temp; 25 to 35 min. bake time. All You Need for Muffins: 1 cup water; 1/3 cup oil; 2 eggs. Muffin Baking Instructions: 1. Heat oven to 400 degrees F for metal or glass pan. For dark-coated pan, set your oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Divide batter evenly among muffin cups, filling about 3/4 full. We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark-coated pan for 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips: Sprinkle 1/4 cup chopped pecans or walnuts over prepared quick bread or muffin batter just before baking. To create a delicious flavor combination, stir 1/2 cup mashed ripe banana, sweetened dried cranberries or chopped nuts into prepared batter prior to baking.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 210mg9%
- Total Carbohydrate 24g9%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 2g
Details
With chocolate flavored chips. Not a low calorie food. New! Sweetened with Splenda brand. Makes 12 muffins. Per 1/12 Package: 110 calories; 1.5 g sat fat (8% DV); 210 mg sodium (9% DV); 0 g sugars. See nutrition facts for prepared product information. Questions or Comments? 1-800-767-4466 weekdays 9am to 7pm (EST). Visit us at www.pillsburybaking.com. Excess consumption may cause a laxative effect (due to maltitol). Made with 35% recycled fiber.
Ingredients
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Sugar Free Chocolate Flavored Chips (Maltitol, Unsweetened Chocolate Processed with Alkali, Cocoa Butter, Soy Lecithin, Vanilla Extract), Cocoa Processed with Alkali, Maltodextrin, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Leavening (Baking Soda, Calcium Phosphate, Sodium Acid Pyrophosphate), Cellulose, Modified Corn Starch, Propylene Glycol Monoesters, Salt, Artificial Flavor, Cellulose Gum, Mono and Diglycerides, Acesulfame Potassium (Non Nutritive Sweetener), Polysorbate 60, Sucralose (Non Nutritive Sweetener), TBHQ and Citric Acid (Antioxidants).
Directions
All You Need for Bread: 1 cup water; 1/3 cup oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375 degrees F. Generously grease bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Pour batter into greased pan(s). We recommend using Crisco Oil and 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. 8 x 4-Inch Loaf Pan Size: 375 degrees F oven temp; 55 to 65 min. bake time. 9 x 5-Inch Loaf Pan Size: 375 degrees F oven temp; 45 to 55 min. bake time. 3 (3 x 5-Inch) Loaf Pan Size: 375 degrees F oven temp; 25 to 35 min. bake time. All You Need for Muffins: 1 cup water; 1/3 cup oil; 2 eggs. Muffin Baking Instructions: 1. Heat oven to 400 degrees F for metal or glass pan. For dark-coated pan, set your oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Divide batter evenly among muffin cups, filling about 3/4 full. We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark-coated pan for 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tips: Sprinkle 1/4 cup chopped pecans or walnuts over prepared quick bread or muffin batter just before baking. To create a delicious flavor combination, stir 1/2 cup mashed ripe banana, sweetened dried cranberries or chopped nuts into prepared batter prior to baking.
Warnings
Contains milk, soybean and wheat ingredients.
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