Quick Bread & Muffin Mix, Too!

Short Description

Pillsbury Quick Bread & Muffin Mix, Too! BananaRice Flour, Sugar, Tapioca Starch, Potato Starch, Dried Banana, Dextrose, Contains 2% or Less of: Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Canola Oil, Cellulose, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Xanthan Gum, Salt, Natural and Artificial Flavors, Sodium Stearoyl-2-Lactylate, Nonfat Dry Milk, Citric Acid and BHT (Antioxidants).All You Need for Gluten Free (Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer) Bread: 1 cup water; 1/4 cup oil; 2 eggs. Baking Instructions: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Beat with mixer on medium for 1 minute or by hand for 1 minute. Pour batter into prepared pan(s). 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes for a loaf or 5 minutes for muffins. Loosen edges with knife or metal spatula; remove from pan. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. 8 x 4-in loaf pan: bake 55 to 65 min. 9 x 5-inch loaf pan: bake 45 to 55 min. 3 (3x5-inch) loaf pans: 35 to 45 min. 12 cup muffin tray (If making muffins, grease cups or line with paper liners): 15 to 25 min.

Long Description