|Serving Size 1/14 package mix|
|Servings Per Container 14|
|Amount Per Serving|
|Calories 110||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||5%|
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Maltodextrin, Partially Hydrogenated Soybean Oil, Contains 2% or Less of: Cellulose, Natural and Artificial Flavors, Propylene Glycol, Monoesters, Leaving (Baking Soda, Calcium Phosphate, Sodium Acid Pyrophosphate), Cinnamon, Mono and Diglycerides, Salt, Cellulose Gum, Artificial Color, Xanthan Gum, Polysorbate 60, Acesulfame Potassium (Non-Nutritive Sweetener), Sucralose (Non-Nutritive Sweetener), TBHQ and Citric Acid (Antioxidants).
All You Need for Bread: 3/4 cup water; 1/3 cup oil; 2 eggs. Quick Bread Baking Instructions: 1. Heat oven to 375F. Generously grease bottom of pan or spray with non-stick cooking spray. 2. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Pour half of batter (about 1-1/3 cups) into greased pan. Sprinkled with 1/2 cup of swirl mix (small clear packet). Pour remaining batter over the swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. We recommend using Crisco oil and non-stick cooking spray. 3. Bake at 375F 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. All You Need for Muffins: 3/4 cup water; 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 375F. Spray 12 muffin cups with non-stick or line with paper baking cups. 2. Combine mix, water, oil and eggs in large bowl. Beat with a mixer on low for 1 minute or by hand for 1 minute. Gently stir 1/2 cup of swirl mix (small clear packet) into the batter making a swirl pattern. We recommend using Crisco oil and non-stick cooking spray. 3. Divide batter evenly among 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 18 to 21 minutes or until toothpick inserted in center comes out clean. Cool 2-3 minutes in pan. Tips: To create a delicious flavor combination, stir 1/2 cup sweetened dried cranberries, raisins or chopped nuts into prepared batter prior to baking. Serve the prepared quick bread or muffins with softened cream cheese and your favorite variety of Smucker's Sugar Free Preserves.Storage: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.