Pillsbury Pillsbury Cranberry Quick Bread & Muffin Mix

Highlights

Kosher

Nutrition

Ingredients

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cranberries, Contains 2% Or Less Of: Dextrose, Cellulose, Canola Oil, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Corn Starch, Propylene Glycol Esters Of Fatty Acids, Monoglycerides, Salt, Orange Peel, Natural Flavors, Sodium Stearoyl Lactylate, Sunflower Oil, Nonfat Dry Milk, Citric Acid And BHT (Antioxidants).

Warnings

Contains wheat and milk ingredients. May contain egg and soybean ingredients.

Details

Cranberry with real cranberries & orange peel. Per 1/14 Package: 120 calories; 0 g sat fat (0% DV); 135 mg sodium (6% DV); 14 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Quick bread & muffin mix, too! Naturally flavored. Questions or comments? 1-800-767-4466. Visit us at www.pillsburybaking.com.

Directions

All You Need For Bread: 1 cup water. 2 tbsp. Oil. 2 eggs. Quick Bread 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. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using no-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan Size: 8 x 4-inch loaf pan Bake Time: 50 to 60 min. Pan Size: 9 x 5-inch loaf pan. Bake Time: 40 to 50 min. Pan Size: 3 (3 x 5-inch) loaf pans. Bake Time: 35 to 45 min. All You Need For Muffin: 1 cup milk. 1/2 cup oil. 2 eggs. Muffin Baking Instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. 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 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup sliced almonds over prepared batter right before baking or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts or 1 teaspoon grated orange peel.

Manufacturer

Hometown Food Company

Phone

800-767-4466

Product Disclaimer:

Hannaford is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Hannaford, and the nutritional information on the product label does not match the information on our site, please contact Hannaford customer service and we will arrange for a credit to issue for the product at issue.