Pillsbury Bread and Muffin Mix Bread and Muffin Mix, Nut Weight: 15.4 oz ( 436 g) Directions Quick Bread: What you need: 1 cup water 2 tablespoons oil 2 eggs Heat oven to 375 degrees. Generously grease (or use cooking spray) bottom only of a 8x4 or 9x5 inch or 3 9 3x5 inch) loaf pans. 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). Bake at 375 degrees 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 pan. Muffins What you need: 1 cup milk 2 tablespoons oil 2 eggs. Heat oven to 400 degrees ( reduce temperature by 25 degrees if using dark pan), Spray 12 muffin cups with cooking spray or line with paper baking cups. 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, filling about three-fourths full. Bake at 400 degrees for 15 to 25 minutes, or until golden brown and toothpick inserted in centers comes out clean. Cool 2 to 3 minutes in pan. High Altitude ( above 3500 feet): Add 2 tablespoons flour to dry mix. Bake as directed. Storage: Wrap leftovers and store in refrigerator. Product Details Made with real almonds and walnuts. Quick bread and muffin mix. TIPS: Sprinkle chopped nuts over batter right before baking or add one of the following ingredients to the batter to create a great flavor combination: 1 cup chopped dates, 1/2 cup miniature semi-sweet chocolate chips, 1 cup chopped fresh cranberries. Enjoy. From Melanie. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
