Bread & muffin mix

Short Description

Krusteaz Southern Cornbread & Muffin MixEnriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Ascorbic Acid), Degermed Yellow Cornmeal, Sugar, Salt, Less Than 2% Of : Baking Soda, Sodium Acid Pyrophosphate, Buttermilk, Soybean Oil, Natural Flavors.Krusteaz Southern Cornbread & Muffin Mix. New! Natural. Skillet prep. See back for details. Directions Tip!Toasted, cubed corn bread makes delicious croutons. You will need:1 1/3 cups milk (or buttermilk) . 1/3 cup vegetable oil (or melted butter). 2 eggs. 1. Heat oven to 400 degrees F. Lightly grease baking pan(s), cast iron skillet, or muffin pan. 2. Stir together milk, oil, and egg with a wire whisk. Add cornbread mix and stir until moistened. Pour batter into prepared pan(s) or fill muffin cups 2/3 full. 3. Bake as directed below or until light golden brown. For muffins, cool 5 minutes; gently loosen and remove from pan. Cool completely and store in tightly covered container. Yield - temperature - bake time. 8x8x2 or 9x9x2-inch pan (metal or glass) - 400 degrees F - 28-33 minutes. 9-inch cast iron skillet - 400 degrees F - 24-28 minutes. 12 standard muffins - 400 degrees F - 19-21 minutes. 9 mini loaves - 400 degrees F - 22-26 minutes. *High altitude (over 5,000 feet): no adjustment necessary. Warnings Contains: wheat and milk. Made on equipment that makes products containing eggs, soy and tree nuts.

Long Description