Quick bread & muffin mix, too! With real banana. Makes 12 muffins.
Preparation Instructions
All You Need for Bread: 1 cup water; 1/3 cup oil; 2 eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degrees F. Coat bottom of pan 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 Crisco Oil and 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. 8x4-Inch Loaf Pan: 55 to 65 min bake time. 9x5-Inch Loaf Pan: 45 to 55 min bake time. 3 (3x5-Inch) Loaf Pans: 35 to 45 min bake time. All You Need for Muffins: 1 cup milk; 1/2 cup oil; 2 eggs. Muffin Baking Instructions: 1. Heat oven to 400 degrees F for metal or glass pan. For dark-coated pan, set your 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 in center comes out clean. Cool 2 to 3 minutes in pan. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.
Contains milk and wheat ingredients. May contain soybean ingredients.
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