17.4 oz box
14 servings per container
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin Folic Acid), Sugar, Brown Sugar, Canola Oil Palm Oil, Powdered Sugar, Contains 2% Or Less Of, Dextrose, Modified Corn Starch, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Calcium Phosphate), Water, Propylene Glycol Esters Of Fatty Acids Cinnamon, Monoglycerides, Corn Starch, Salt, Shortening (Palm And/or Soybean Oils With Mono And Diglycerides, Polysorbate 60, TBHQ, Citric Acid), Sodium Aluminosilicate, Soy Flour, Xanthan Gum, Sodium Stearoyl Lactylate, Mono And Diglycerides, Pectin, Artificial Color Including Yellow 5 And Red 40, Potassium Sorbate (Preservative), Natural And Artificial Flavor, Polysorbate 60, Soy Lecithin, Citric Acid, Antioxidants (Citric Acid, BHT, Ascorbyl Palmitate, Mixed Tocopherols, Chamomile And Rosemary Extracts.
Contains soybean and wheat ingredients. May contain milk and egg ingredients.
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Cinnamon swirl with real cinnamon. Per 1/14 Package: 140 calories; 1 g sat fat (5% DV); 135 mg sodium (6% DV); 16 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Glaze included. Questions or comments? 1-800-767-4466. Visit us at pillsburybaking.com.
All You Need for Bread: 3/4 Cup water; 3 tbsp oil; 2 eggs. Quick Bread & Coffee Cake Baking Instructions. (1) Set oven to 350 degrees F. Coat bottom of pan or spray with no-stick cooking spray. (2) Combine mix (large clear packet) water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour half of batter (about 1-1/3 cups) into prepared pan. Sprinkle with 2/3 cup of swirl mix (small clear packet). Pour remaining batter over swirl mix. Spread carefully to cover. Sprinkle with remaining swirl mix. (3) Bake at 350 degrees F as directed until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. For coffee cake, cool in pan. (4) Squeeze glaze packet 10 to 15 times before opening curt of small corner of packet. Drizzle over cooled loaf or coffee cake. Pan Size: 8 x 4-inch loaf pan; bake time 45 to 55 min. Pan Size: 9 x 5-inch loaf pan; bake time 40 to 50 min. Pan Size: 8-inch square bake time 30 to 40 min. Pan Size: 9-inch square bake time 25 to 35 min. All You Need for Muffins: 3/4 cup milk; 1/3 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 (large clear packet), milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Gently stir 3/4 of the swirl mix (small clear packet) into the batter making a swirl pattern. (3) Divide batter evenly among muffin cups. Add remaining swirl mix to the top of each muffin. (4) Bake at 400 degree F for metal or glass pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. For dark coated pan, bake at 375 degree F. Cool 2 to 3 minutes in pan. (5) Squeeze glaze packet 10 to 15 times before opening. Cut off small corner of packet. Drizzle over cooled muffins. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Serve prepared quick bread or muffins with softened cream cheese or add one of the following ingredients to the prepared batter just before baking to create a great flavor combination: 1/2 cup sweetened dried cranberries or 1/2 cup chopped nuts.