Quick Bread Mix Ingredients: Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Food Starch-modified, Palm And Soybean Oil, Salt, Leavening (baking Soda, Sodium Aluminum Phosphate), Arabic Gum, Tapioca Starch, Xanthan Gum, Natural Flavor. Topping Ingredients: Sugar, Palm And Soybean Oil, Brown Sugar, Cinnamon, Molasses Powder, Salt, Silicon Dioxide (anticaking Agent), Natural Flavor.
2/3 cup Water;
1/3 cup Vegetable oil;
Tip: Leftover quick bread makes terrific French toast!
(1) Heat oven to 350 degrees F: Heat oven to 350 degrees F lightly grease loaf pan or line muffin pan with paper baking cups.
(2) Stir with a Spoon: Stir together water, oil, eggs and quick bread mix until well blended.
(3) Spoon: Spoon half of batter into loaf pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. Spoon remaining batter over topping layer. Sprinkle remaining topping evenly over batter. If making muffins, fill muffin cups 2/3 full.
(4) Bake as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Let cool completely; store in tightly covered container.
8x4-inch loaf pan; 350 degrees F temperature; 50-55 minutes bake time.
10-12 standard muffins; 400 degrees F temperature; 18-20 minutes bake time.
22-24 mini muffins; 400 degrees F temperature; 10-12 minutes bake time.
High altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoon water.
Do not eat raw batter.
Contains: wheat. May contain milk, eggs, soy and tree nuts.