Food Club Pumpkin Bread & Muffin Mix 14 oz

Bread Directions: You Will Need: Mix; 1 cup water; 3 tablespoons vegetable oil; 2 eggs. 1. Heat: Preheat oven to 375 degrees F. Coat bottom of pan with oil or nonstick cooking spray. 2. Combine: Combine mix, water, vegetable oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into pan(s). 3. Bake: Bake according to table below or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula and remove from pan. Pan Size: 8 inch x 4 inch loaf; 45 to 55 minutes bake time. Pan Size: 9 inch x 5 inch loaf; 40 to 50 minutes bake time. Pan Size: 3-3 inch x 5 inch loaf; 35 to 45 minutes bake time. Note: Directions developed using conventional ovens. Baking times may need to be adjusted as ovens vary.

Do not consume/eat raw batter.

Muffin Directions: You Will Need: Mix; 1 cup milk; 1/3 cup vegetable oil; 2 eggs. 1. Heat: Preheat oven to 400 degrees F for metal or glass pan or 375 degrees F for dark-coated pan. Line 12 muffin cups with paper baking cups or coat with nonstick cooking spray. 2. Combine: Combine mix, milk, vegetable oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake: Bake for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Makes 12 muffins. Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months.

Do not consume/eat raw batter.