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Pillsbury Corn Muffin Mix
Pillsbury Corn Muffin Mix
5 lb
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Easy mix that results in rich, moist texture with excellent shelf life and specially formulated to suspend fruit, nuts, and other specialty ingredients.
• A corn muffin mix in an easy, "just add water" format
• Easy mix that results in rich, moist texture specially formulated to suspend fruit, nuts, and other specialty ingredients.
• No Colors From Artificial Sources
• No Artificial Sweeteners
• Kosher Dairy
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Soybean Oil, Modified Corn Starch, Yellow Corn Flour, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate). Contains 2% Or Less Of: Salt, Eggs With Sodium Silicoaluminate, Modified Whey, Mono And Diglycerides, Nonfat Milk, Xanthan Gum, Dextrose, Soy Flour.
Directions
Muffin mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. Yield: Scoop Size: No. 20; Pan Size: Mini muffin pan; Approx Batter Weight: 1.9 oz; Full Batch Yield: 59; Half Batch Yield: 29. Scoop Size: No. 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.4 oz; Full Batch Yield: 48; Half Batch Yield: 24. Scoop Size: No. 10; Pan Size: Standard muffin pan; Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size: No. 8; Pan Size: Jumbo muffin pan; Approx Batter Weight: 4.2 oz; Full Batch Yield: 27; Half Batch Yield: 13. Ingredients: Cool water (Approx 72 degrees F): Water: Full Batch: 5-1/4 cups (2 lb 10 oz); Water: Half Batch: 2-2/3 cups (1 lb 5 oz). Mix: Full Batch Full Box: (5 lb); Mix: Half Batch: 7-1/4 cups (2 lb 8 oz). Mixing Directions: Hand Mixing: 1. Pour total amount of water into mixing bowl. 2. Add muffin mix. 3. Mix using a rubber spatula or wire whip until batter is well blended. 4. Fold in desired ingredients. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing: 1. Pour total amount of water into mixer bowl. 2. Add muffin mix. 3. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. 4. Fold in desired ingredients on low speed. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking). 375 degrees F; No. 20: 10-12 minutes; No. 16: 10-12 minutes; No. 8 and no. 10: 15-17 minutes. Standard 425 degrees F; No. 20: 15-17 minutes; No. 16: 15-17 minutes; No. 8 and no. 10: 19-21 minutes. Doneness Test: Muffin is fully baked when center springs back when lightly touched. High altitude (2500 feet. and above): Increase recommended water amount by 1/4 cup all purpose flour with the mix. Bake times may increase 2-3 minutes.
Warnings
Contains wheat, milk, egg and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 390
- Total Fat 10g15%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 10mg3%
- Sodium 820mg34%
- Total Carbohydrate 71g24%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 4g
Details
Easy mix that results in rich, moist texture with excellent shelf life and specially formulated to suspend fruit, nuts, and other specialty ingredients.
• A corn muffin mix in an easy, "just add water" format
• Easy mix that results in rich, moist texture specially formulated to suspend fruit, nuts, and other specialty ingredients.
• No Colors From Artificial Sources
• No Artificial Sweeteners
• Kosher Dairy
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Soybean Oil, Modified Corn Starch, Yellow Corn Flour, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate). Contains 2% Or Less Of: Salt, Eggs With Sodium Silicoaluminate, Modified Whey, Mono And Diglycerides, Nonfat Milk, Xanthan Gum, Dextrose, Soy Flour.
Directions
Muffin mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. Yield: Scoop Size: No. 20; Pan Size: Mini muffin pan; Approx Batter Weight: 1.9 oz; Full Batch Yield: 59; Half Batch Yield: 29. Scoop Size: No. 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.4 oz; Full Batch Yield: 48; Half Batch Yield: 24. Scoop Size: No. 10; Pan Size: Standard muffin pan; Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size: No. 8; Pan Size: Jumbo muffin pan; Approx Batter Weight: 4.2 oz; Full Batch Yield: 27; Half Batch Yield: 13. Ingredients: Cool water (Approx 72 degrees F): Water: Full Batch: 5-1/4 cups (2 lb 10 oz); Water: Half Batch: 2-2/3 cups (1 lb 5 oz). Mix: Full Batch Full Box: (5 lb); Mix: Half Batch: 7-1/4 cups (2 lb 8 oz). Mixing Directions: Hand Mixing: 1. Pour total amount of water into mixing bowl. 2. Add muffin mix. 3. Mix using a rubber spatula or wire whip until batter is well blended. 4. Fold in desired ingredients. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing: 1. Pour total amount of water into mixer bowl. 2. Add muffin mix. 3. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. 4. Fold in desired ingredients on low speed. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking). 375 degrees F; No. 20: 10-12 minutes; No. 16: 10-12 minutes; No. 8 and no. 10: 15-17 minutes. Standard 425 degrees F; No. 20: 15-17 minutes; No. 16: 15-17 minutes; No. 8 and no. 10: 19-21 minutes. Doneness Test: Muffin is fully baked when center springs back when lightly touched. High altitude (2500 feet. and above): Increase recommended water amount by 1/4 cup all purpose flour with the mix. Bake times may increase 2-3 minutes.
Warnings
Contains wheat, milk, egg and soy ingredients.
Common questions
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