|Serving Size 1/14 package mix|
|Servings Per Container 14|
|Amount Per Serving|
|Calories 140||Calories from Fat|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1.5g||7%|
|Trans Fat 0g|
|Total Carbohydrate 27g||9%|
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Partially Hydrogenated Soybean and Cottonseed Oils with Mono and Diglycerides, Propylene Glycol Monoesters, Contains 2% or less of: Dextrose, Modified Corn Starch, Corn Syrup, Water, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cinnamon, Corn Starch, Salt, Soy Flour, Natural and Artificial Flavors, Polysorbate 60, Xanthan Gum, Pectin, colored with (Artificial Color, Yellow 5, Red 40), Potassium Sorbate (preservative), Soy Lecithin, TBHQ and Citric Acid (Antioxidants).
All You Need for Bread: 3/4 cup water, 3 tbsp oil, 2 eggs. Quick Bread & Coffee Baking Instructions: 1. Heat oven to 350F. Generously grease the bottom of pan or spray with no-stick cooking spray. 2. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1/3 cups) into grease pan. Sprinkle with 2/3 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 350F as directed or until toothpick inserted in center comes out clean. Cool loaf in pan for 15 minutes. Loosen edges with knife or metal spatula; remove from pan. For coffee cake, cool in pan. 4. Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled loaf or coffee cake. All You Need for Muffins: 3/4 cup milk, 1/3 cup oil, 2 eggs. Muffin Baking Instructions: 1. Heat oven to 400F for metal or glass pan. For dark-coated pan, set your oven to 350F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine quick bread mix (large clear packet), water, 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 swirling pattern. We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Divide batter evenly among the muffin cups. Add remaining swirl mix to the top of each muffin. 4. Bake at 400F for metal or glass pan or 375F 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. 5. Squeeze glaze packet 10-15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. High Altitude (above 3500 feet): Add 1/4 cup flour to dry mix. Bake as directed.Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.
The J.M. Smucker Company
Contains: Soybean and Wheat ingredients. May contain milk ingredients.