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Pillsbury
Quick Bread & Muffin Mix - Cinnamon Swirl

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Details

17.00 oz
SKU / UPC: 051500730508

Nutrition

Nutrition Facts
Serving Size 0.071 package
Servings Per Container 14
Amount Per Serving
Calories 180Calories from Fat
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g11%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 140mg6%
Total Carbohydrate 27g9%
Sugars 15g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Calcium2%
Iron 4%

Ingredients

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, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium 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).

Directions

All You Need for Bread: 3/4 cup water; 3 tbsp oil; 2 eggs. Quick Bread & Coffee Cake Baking Instructions: 1. Heat oven to 350 degrees F. Generously grease bottom of pan or spray with no-stick cooking spray. 2. Combine quick bread mix (large clear packet), water, oil and eggs in a large bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1-1/3 cups) into greased pan. Sprinkle with 2/3 cup 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 350 degrees F as directed or until toothpick inserted into 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 package 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled loaf or coffee cake. Pan Size: 8x4-inch loaf pan, Oven Temp: 350 degrees F, Bake Time: 45 to 55 min. Pan Size: 9x5-inch loaf pan, Oven Temp: 350 degrees F, Bake Time: 40 to 50 min. Pan Size: 8-inch square pan, Oven Temp: 350 degrees F, Bake Time: 30 to 40 min. Pan Size: 9-inch square, Oven Temp: 350 degrees F, Bake Time: 25 to 35 min. All You Need for Muffins: 3/4 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 quick bread mix (large clear packet), milk, 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 a swirl 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 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. 5. Squeeze glaze packet 10-15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Serve prepared quick bread or muffins with softened cream cheese or add one of the following ingredients to the prepared batter just before baking to create a great flavor combination: 1/2 cup sweetened dried cranberries or 1/2 cup chopped nuts.