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Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed

15.6 oz
Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed

15.6 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

With real lemon peel. Naturally & artificially flavored. Per 1/14 Package: 140 calories; 0 g sat fat (0% DV); 140 mg sodium (6% DV); 11 g sugars. Contains a bioengineered food ingredient. www.pillsburybaking.com. Question or comments? 1-800-767-4466 visit us at www.pillsburybaking.com. Make with 35% recycled fiber.


Ingredients

Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Poppy Seed, Canola Oil, Contains 2% Or Less Of: Dextrose, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Natural And Artificial Flavor, Propylene Glycol Esters Of Fatty Acids Corn Starch, Monoglycerides, Salt, Dried Lemon Peel, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants), Yellow 5.


Directions

All You Need For Bread: 1 cup water; 2 tbsp oil; 2 eggs. Quick Bread Baking Instructions: 1. set oven to 375 degrees F. Coat bottom of pan or spray 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 vegetable 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. Pan Size, Bake Time: 8x4-inch loaf pan, 55 to 65 min.; 9x5-inch loaf pan, 45 to 55 min.; 3 (3x5-inch) loaf pans, 35 to 45 mins. All You Need for Muffins: 1 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, 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 for dark coated pan for 15 to 25 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 sliced almonds over prepared batter right before baking for a special touch or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts, 1/2 cup sweetened dried cranberries.


Warnings

Contains milk and wheat ingredients. May contain egg and soybean ingredients.

Nutrition

Nutrition Facts

Serving Size 32.00 g
Servings Per Container 14
  • Amount Per Serving
  • Calories 130
    • Total Fat 2.5g4%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 140mg6%daily value
    • Total Carbohydrate 25g8%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 11g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

With real lemon peel. Naturally & artificially flavored. Per 1/14 Package: 140 calories; 0 g sat fat (0% DV); 140 mg sodium (6% DV); 11 g sugars. Contains a bioengineered food ingredient. www.pillsburybaking.com. Question or comments? 1-800-767-4466 visit us at www.pillsburybaking.com. Make with 35% recycled fiber.


Ingredients

Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Poppy Seed, Canola Oil, Contains 2% Or Less Of: Dextrose, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Natural And Artificial Flavor, Propylene Glycol Esters Of Fatty Acids Corn Starch, Monoglycerides, Salt, Dried Lemon Peel, Sodium Stearoyl Lactylate, Nonfat Dry Milk, Citric Acid And Bht (antioxidants), Yellow 5.


Directions

All You Need For Bread: 1 cup water; 2 tbsp oil; 2 eggs. Quick Bread Baking Instructions: 1. set oven to 375 degrees F. Coat bottom of pan or spray 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 vegetable 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. Pan Size, Bake Time: 8x4-inch loaf pan, 55 to 65 min.; 9x5-inch loaf pan, 45 to 55 min.; 3 (3x5-inch) loaf pans, 35 to 45 mins. All You Need for Muffins: 1 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, 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 for dark coated pan for 15 to 25 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 sliced almonds over prepared batter right before baking for a special touch or add one of the following ingredients to the batter just before baking to create a great flavor combination: 1/2 cup chopped nuts, 1/2 cup sweetened dried cranberries.


Warnings

Contains milk and wheat ingredients. May contain egg and soybean ingredients.


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No, Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed is not gluten-free.

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed has 130.0 calories.

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed has 25.0 carbs.

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed has 11.0 grams of sugar.

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed has 2.5 grams of fat.

Pillsbury Quick Bread & Muffin Mix, Lemon Poppy Seed has 140.0 grams of sodium.