|Serving Size 1/14 package mix|
|Servings Per Container 14|
|Amount Per Serving|
|Calories 130||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 0g||0%|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Poppy Seed, Partially Hydrogenated Soybean Oil, Wheat Starch, Contains 2% or less of: Dextrose, Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Propylene Glycol Monoesters, Natural and Artificial Flavor, Corn Starch, Salt, Dried Lemon Peel, Mono- and Diglycerides, Polysorbate 60, Nonfat Milk, Yellow 5, TBHQ and Citric Acid (Antioxidants).
Quick Bread Baking Instructions: All you need for bread: 1 cup water, 2 Tbsp. oil, 2 eggs. 1. Heat oven to 375F. Generously grease (or use no-stick cooking spray) bottom only of 8x4- or 9x5-inch or 3 (3x5-inch) loaf pan(s). 2. Combine mix, water, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into greased pan(s). We recommend using Crisco 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. 8x4-inch loaf pan, 375F, 50 to 60 min. 9x5-inch loaf pan, 375F, 40 to 50 min. 3 (3x5-inch) loaf pans, 375F, 30 to 40 min. Muffin Baking Instructions: All you need for muffins: 1 cup milk, 1/3 cup oil, 2 eggs. 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 50-75 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 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. Tip: Sprinkle 1/4 cup sliced almonds over prepared batter right before baking for a special touch or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts, 1/2 cup sweetened dried cranberries.Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.
The J.M. Smucker Company
Contains milk and wheat ingredients. May contain soybean ingredients.