Gold Medal Muffin Mix, Variety
5 lb (2.26 kg)
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Directions
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. Yield: Scoop Size: No 20; Pan Size: Mini muffin pan. Approx Batter Weight: 1.7 oz. Full Batch Yield: 69; Half Batch Yield: 34. Scoop Size: No 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.3 oz; Full Batch Yield: 52; Half Batch Yield: 26. Scoop Size: No 10; Pan Size: Standard muffin pan. Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size No 8; Jumbo muffin pan. Approx Batter Weight: 4.2 oz; Full Batch Yield: 28; Half Batch Yield: 14. Ingredients: Cool water (approx 72 degrees F), full batch 4-3/4 cups (2 lb 6 oz), half batch 2-1/3 cups (1 lb 3 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 over mix. 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 over mix. 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) 350 degrees F; No 20: 12-14 minutes; No 16: 15-17 minutes; No 8 and No 10: 19-21 minutes. Oven: Standard 400 degrees F; No 20: 16-18 minutes; No 16: 19-22 minutes; No 8 and No 10: 24-26 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 up and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-9 minutes.
Product Details
No artificial flavors. Contains bioengineered food ingredients. Learn more at Ask.GeneralMils.com. No artificial colors. Premium quality. Consistent. Versatile. www.generalmillscf.com. Ask.GeneralMils.com. how2recycle.info. For more recipes, visit www.generalmillscf.com. General Mills strives to provide consistently high quality products. If you have questions or are not satisfied with the product, please contact your general Mills representative, or call toll free at 1-800-767-5404, or visit us on www.generalmillscf.com. Product name, production date code, and UPC will help us serve you better.Nutrition Facts
Serving Size: 0.66 cup mix
Servings per Container: 26
| Calories | 380.00 kcal |
| Total Fat | 11.00 grm (14.00% RDA) |
| Saturated Fat | 5.00 grm (27.00% RDA) |
| Cholesterol | -5.00 mg (1.00% RDA) |
| Sodium | 590.00 mg (26.00% RDA) |
| Potassium | 110.00 mg (2.00% RDA) |
| Total Carbohydrate | 67.00 grm (24.00% RDA) |
| Dietary Fiber | -1.00 grm (4.00% RDA) |
| Protein | 3.00 grm |
| Calcium | 30.00 mg (2.00% RDA) |
| Iron | 1.90 mg (10.00% RDA) |
| Kosher | |
| Trans Fat | 0.00 grm |
| Added Sugars | 34.00 grm (67.00% RDA) |
| Milk | 1.00 |
| Egg | 1.00 |
| Soy | 1.00 |
| Wheat | 1.00 |
| MetricServingSize | 88.00 grm |
| Total Sugars | 36.00 grm |
| Corn | 1.00 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Modified Corn Starch, Modified Whey, Contains 2% or Less of: Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Dextrose, Mono and Diglycerides, Salt, Eggs with Sodium Silicoaluminate, Xanthan Gum, Nonfat Milk, Natural Flavor, Soy Flour.Warnings
Contains: wheat, milk, egg and soy ingredients.Manufacturer
General Mills Sales, Inc.
Minneapolis, MN 55440 USA
UPC
00016000115446