|Serving Size 1/14 package mix|
|Servings Per Container 14|
|Amount Per Serving|
|Calories 100||Calories from Fat 10|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 22g||7%|
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dried Banana, Wheat Starch, Partially Hydrogenated Soybean Oil, Dextrose, Contains 2% or less of: Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Monoesters, Salt, Cellulose, Natural and Artificial Flavors, Mono and Diglycerides, Polysorbate 60, Nonfat Milk, TBHQ and Citric Acid (Antioxidants).
All You Need for Bread: 1 cup water, 1/4 cup oil, 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375F. Generously grease (or use no-stick cooking spray) bottom only of 8 x 4 or 9 x 5-inch or 3 (3 x 5-inch) loaf pan(s). 2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour into greased pan(s). We recommend using Crisco(R) Oil and No-Stick Cooking Spray. 3. Bake at 375F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. All You Need for Muffins: 1 cup milk, 1/2 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 375F. 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 50-70 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. We recommend using Crisco Oil and No-Stick Cooking Spray. 3. Bake at 400F for metal or glass pan or 350F 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. High Altitude (above 3500 feet): Add 2 tablespoons flour to dry mix. Bake as directed.
The J.M. Smucker Company