Pillsbury Corn Muffin Professional Mix
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: #20; Pan Size: Mini muffin pan; Approx Batter Weight: 1.9 oz; Full Batch Yield: 59; Half Batch Yield: 29. Scoop Size: #16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.4 oz; Full Batch Yield: 48; Half Batch Yield: 24. Scoop Size: #10; Pan Size: Standard muffin pan; Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size: #8; Pan Size: Jumbo muffin pan; Approx Batter Weight: 4.2 oz; Full Batch Yield: 27; Half Batch Yield: 13. Ingredients: Cool water (Approx 72 degrees F): Water: Full Batch: 5-1/4 cups (2 lb 10 oz); Water: Half Batch: 2-2/3 cups (1 lb 5 oz). Mix: Full Batch Full Box: (5 lb); Mix: Half Batch: 7-1/4 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*. 375 degrees F; #20: 10-12 minutes; #16: 10-12 minutes; #8 and #10: 15-17 minutes. Standard 425 degrees F; #20: 15-17 minutes; #16: 15-17 minutes; #8 and #10: 19-21 minutes. Doneness Test: Muffin is fully baked when center springs back when lightly touched. High altitude (2500 feet. 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. *Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking.
Product Details
Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Professional mix. 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. www.generalmillscf.com. how2recycle.info. For more recipes, visit www.generalmillscf.com.Nutrition Facts
Serving Size: 0.66 cup mix
Servings per Container: 24
| Calories | 390 kcal |
| Total Fat | 10 grm (13.00% RDA) |
| Saturated Fat | 1.5 grm (8.00% RDA) |
| Cholesterol | 10 mg (3.00% RDA) |
| Sodium | 820 mg (35.00% RDA) |
| Total Carbohydrate | 71 grm (26.00% RDA) |
| Dietary Fiber | 1 grm (4.00% RDA) |
| Protein | 4 grm |
| Calcium | 40 mg (4.00% RDA) |
| Iron | 2.4 mg (15.00% RDA) |
| Kosher | |
| Trans Fat | 0 grm |
| Added Sugars | 26 grm (53.00% RDA) |
| Milk | 1 |
| Egg | 1 |
| Soy | 1 |
| Wheat | 1 |
| MetricServingSize | 94 grm |
| Total Sugars | 27 grm |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Degermed Yellow Corn Meal, Soybean Oil, Modified Corn Starch, Yellow Corn Flour, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Contains 2% or Less of: Salt, Eggs with Sodium Silicoaluminate, Modified Whey, Mono and Diglycerides, Nonfat Milk, Xanthan Gum, Dextrose, Soy Flour.Warnings
Contains wheat, milk, egg and soy ingredients.Manufacturer
General Mills Sales, Inc.
Minneapolis, MN 55440 United States
UPC
00018000113798