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.
You'll Need: 2/3 cup Water; 1/3 cup Vegetable oil; 2 Eggs. 1. Heat oven to 350 degrees F. Lightly grease loaf pan or muffin pan. 2. Stir with a spoon. Stir together water, oil, eggs, and quick bread mix until well blended. 3. Spoon half batter into pan or muffin cups and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. Spoon remaining batter over topping layer. Sprinkle remaining topping evenly over batter. 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. Do not eat raw batter. Yield: 8 x 4-inch Loaf pan; Temperature: 350 degrees F; Bake Time: 50 - 55 minutes. Yield: 10 - 12 Standard muffins ; Temperature: 400 degrees F; Bake Time: 18 - 20 minutes. Yield: 22 - 24 Mini muffins; Temperature: 400 degrees F; Bake Time: 10 - 12 minutes. High altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water. The universe is telling you to mix things up. But first, preheat the oven.
Tip: Leftover quick bread makes terrific French toast!
