Ingredients:
- bake quick breads on the center oven rack for best heat circulation.
- remove quick breads from the pan after about 10 minutes cooling for easier pan removal.
- cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf.
- after cooling, wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months.
- for muffins, grease only the bottoms of the muffin cups with shortening. paper baking cups are ideal for easy cleanup.
- muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded.
- use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins.
- fill empty, greased muffin cups with water to prevent burning the grease during baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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