Pillsbury Quick Nut Bread: And Muffin Mix What you need: 1 cup water, 2 tbsp oil, 2 eggs. 1. Heat oven to 375 degrees F. Generously grease ( or use cooking spray) bottom only of a 8x4, 9x5- inch or 3 9 3x5- inch) loaf pans. 2. Combine mix, nuts ( foil pouch), water, oil and eggs in a large bowl. Beat 50 to 75 strokes until mix is blended. Pour into greased pan (s). 3. Bake at 375 degrees F, as directed or until toothpick inserted in center comes out clean. 8x4- inch loaf pan 50 to 60 minutes. 9x5- inch loaf pan 40 to 50 minutes. 3 ( 3x5- inch) loaf pans 35 to 45 minutes. Cool 20 minutes. Loosen edges with knife or metal spatula, remove from
Muffins: What you need: 1 cup milk, 2 tbsp oil, 2 eggs. 1.Heat oven to 400 degrees F ( reduce temperature by 25 degrees F, if using dark pan), Spray 12 muffin cups with cooking spray or line with paper baking cups. 2. Combine mix, nuts ( foil pouch), milk, oil and eggs into large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filing about .75 full. 3. Bake at 400 degrees F for 15 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. High Altitude ( above 3500 feet): Add 2 tbsp flout to dry mix. Bake as directed. Storage: Wrap leftovers and store in refrigerator. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
