Gold Muffin Mix, Basic
5 lb (2.26 kg)
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Directions
Yield: Scoop Size: 20; Pan Size: Mini muffin pan; Approx Batter Weight: 1.8 oz; Full Batch Yield: 65; Half Batch Yield: 32. Scoop Size: 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.1 oz; Full Batch Yield: 63; Half Batch Yield: 31. Scoop Size: 10; Pan Size: Standard muffin pan; Approx Batter Weight: 3.1 oz; Full Batch Yield: 36; Half Batch Yield: 18. Scoop Size: 8; Pan Size: Jumbo muffin pan; Approx Batter Weight: 3.9 oz; Full Batch Yield: 29; Half Batch Yield: 14. Ingredients: Cool water (Approx 72 degrees F). Water: Full Batch: 4-12 cups (2 lb 4 oz); Half Batch: 2-1/4 cups (1 lb 2 oz). Mix: Full Batch: Full box (5 lb); Half Batch: 8-1/2 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; (hashtag)20: 11-13 minutes; (hashtag)16: 11-13 minutes; (hashtag)8 and (hashtag)10: 13-15 minutes. Baking: Oven: Standard 425 degrees F; (hashtag)20: 13-15 minutes; (hashtag)16: 13-15 minutes; (hashtag)8 and (hashtag)10: 19-21 minutes. Doneness Test: Muffin is fully baked when center springs back when lightly touched. High Altitude (2500 ft. and above): Increase recommended water amount by 1/4 cup and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-3 minutes. 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.
Product Details
No artificial flavors. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. No colors from artificial sources. Consistent. Versatile. Premium quality. www.generalmillscf.com. how2recycle.info. For more recipes, visit www.generalmillscf.com.Nutrition Facts
Serving Size: 0.5 cup mix
Servings per Container: About 31
| Calories | 300.00 kcal |
| Total Fat | 7.00 grm (9.00% RDA) |
| Saturated Fat | 3.50 grm (18.00% RDA) |
| Cholesterol | 10.00 mg (4.00% RDA) |
| Sodium | 560.00 mg (24.00% RDA) |
| Total Carbohydrate | 55.00 grm (20.00% RDA) |
| Dietary Fiber | -1.00 grm (3.00% RDA) |
| Protein | 3.00 grm |
| Calcium | 50.00 mg (4.00% RDA) |
| Iron | 1.80 mg (10.00% RDA) |
| Kosher | |
| Trans Fat | 0.00 grm |
| Added Sugars | 27.00 grm (53.00% RDA) |
| Milk | 1.00 |
| Egg | 1.00 |
| Soy | 1.00 |
| Wheat | 1.00 |
| MetricServingSize | 72.00 grm |
| Total Sugars | 28.00 grm |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Contains 2% or Less of: Dextrose, Modified Whey, Salt, Egg Yolk with Sodium Silicoaluminate, Xanthan Gum, Nonfat Milk, Natural Flavor, Annato and Turmeric Extract Color, Defatted Soy Flour, Eggs with Sodium Silicoaluminate.Warnings
Contains wheat, egg, milk, and soy ingredients.Manufacturer
General Mills Sales, Inc.
Minneapolis, MN 55440 United States
UPC
00016000114326