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Pillsbury Bread Lemon Poppyseed - 15.6 Oz
Quick Bread & Muffin Mix, Lemon Poppy Seed
Serving size | |||
---|---|---|---|
Servings Per Container | |||
Amount Per Serving | (+) | ||
Calories | 150 | 130 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 5g | 6% | 3% | |
Saturated Fat 11 | 5% | 0% | |
Trans Fat 0 | |||
Cholesterol 25mg | 8% | 0% | |
Sodium 150mg | 7% | 6% | |
Potassium 38mg | 0% | 0% | |
Total Carbohydrate 24g | 9% | 9% | |
Dietary Fiber 1g | 4% | 4% | |
Total Sugars 11g | |||
Added Sugars 11g | |||
Protein 3g | (-) | (-) | |
Calcium | 2% | 2% | |
Iron | 6% | 6% | |
(-) Information is currently not available for this nutrient. | |||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Contains: Contains milk and wheat ingredients. May contain egg and soybean ingredients.
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.
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