Preparation & Usage

Muffin Instructions: You will need: 2/3 cup water 1/3 cup vegetable oil 2 eggs 1. Heat Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. 2. Stir Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups. 3. Bake Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and bake carefully remove from pan. Muffin size: 12 regular; Oven temperature: 425°F for aluminum pan, 400°F for nonstick pan; Batter per muffin cup: About 3 tablespoons; Bake time: 15 to 20 minutes Muffin size: 48 mini; Oven temperature: 425°F for aluminum pan, 400°F for nonstick pan; Batter per muffin cup: About 1 tablespoon; Bake time: 11 to 14 minutes Muffin size: 6 jumbo; Oven temperature: 400°F for aluminum pan, 375°F for nonstick pan; Batter per muffin cup: About 1/3 cup; Bake time: 22 to 26 minutes High altitude (3500-6500 ft): No change. Bread Instructions: You will need: 3/4 cup water 1/4 cup vegetable oil 2 eggs 1. Heat Heat heat oven to 375°F. Grease bottom of 8x4- or 9x5-inch loaf pan. 2. Stir Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). 3. Bake Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely.

Features

Made with Real Chocolate

Kosher - Dairy