Quick Bread & Muffin Mix, Lemon Poppy Seed

Short Description

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy SeedENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, POPPY SEED, CANOLA OIL, WHEAT STARCH, CONTAINS 2% OR LESS OF: DEXTROSE, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, CALCIUM PHOSPHATE), NATURAL AND ARTIFICIAL FLAVOR, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CORN STARCH, DISTILLED MONOGLYCERIDES, SALT, DRIED LEMON PEEL, SODIUM STEAROYL-2-LACTYLATE, NONFAT DRY MILK, CITRIC ACID AND BHT (ANTIOXIDANTS), YELLOW 5.You need: 1 cup water, 2 tablespoons oil, 2 eggs, Quick bread: 1. heat oven to 375f. generously grease (or use cooking spray) bottom only of 8x4, 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 into greased pan(s). 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., Muffins: 1. heat oven to 400f. spray 12 muffin cups with cooking spray or line with paper baking cups. 2. combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. bake at 400f for 15 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan.

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