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Pillsbury Lemon Poppy Seed Quick Bread & Muffin Mix
Pillsbury Lemon Poppy Seed Quick Bread & Muffin Mix
15.6 oz
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About
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Poppy Seed, Canola Oil, Wheat Starch, Contains 2% Or Less Of: Dextrose, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Natural And Artificial Flavor, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Salt, Dried Lemon Peel, Sodium Stearoyl-2-lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants), Yellow 5.
Directions
All You Need for Bread: 1 cup water; 2 tbsp oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375 degrees F. Generously grease (or use no-stick cooking spray) bottom only of 8x4 or 9x5-inch or 3 (3x5-inch) loaf pan(s). 2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. 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 into center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8x4-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 50 to 60 min. Pan Size: 9x5-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 40 to 50 min. Pan Size: 3 (3x5-inch) loaf pans, Oven Temp: 375 degrees F, Bake Time: 30 to 40 min. All You Need for Muffins: 1 cup milk; 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, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among the 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 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2-3 minutes in pan. Storage: 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 for a special touch or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 chopped nuts, 1/2 cup sweetened dried cranberries.
Warnings
Contains milk and wheat ingredients. May contain soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 2.5g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 140mg6%
- Total Carbohydrate 25g9%
- Dietary Fiber 0g0%
- Sugars 11g
- Protein 2g
Ingredients
Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Poppy Seed, Canola Oil, Wheat Starch, Contains 2% Or Less Of: Dextrose, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Natural And Artificial Flavor, Propylene Glycol Esters Of Fatty Acids, Corn Starch, Distilled Monoglycerides, Salt, Dried Lemon Peel, Sodium Stearoyl-2-lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants), Yellow 5.
Directions
All You Need for Bread: 1 cup water; 2 tbsp oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375 degrees F. Generously grease (or use no-stick cooking spray) bottom only of 8x4 or 9x5-inch or 3 (3x5-inch) loaf pan(s). 2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. 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 into center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8x4-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 50 to 60 min. Pan Size: 9x5-inch loaf pan, Oven Temp: 375 degrees F, Bake Time: 40 to 50 min. Pan Size: 3 (3x5-inch) loaf pans, Oven Temp: 375 degrees F, Bake Time: 30 to 40 min. All You Need for Muffins: 1 cup milk; 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, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among the 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 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2-3 minutes in pan. Storage: 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 for a special touch or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 chopped nuts, 1/2 cup sweetened dried cranberries.
Warnings
Contains milk and wheat ingredients. May contain soybean ingredients.
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