YOU WILL NEED: 2/3 CUP WATER, 1/3 CUP VEGETABLE OIL, 2 EGG. MUFFIN INSTRUCTIONS: 1. HEAT OVEN AS DIRECTED BELOW. PLACE PAPER BAKING CUPS IN MUFFIN CUPS, OR GREASE BOTTOMS OF EACH MUFFIN CUP. 2. STIR MUFFIN MIX, WATER, OIL AND EGGS IN MEDIUM BOWL JUST UNTIL BLENDED (BATTER MAY BE LUMPY). DIVIDE BATTER AMONG MUFFIN CUPS. SPRINKLE STREUSEL OVER BATTER IN EACH CUP; PRESS LIGHTLY. 3. BAKE AS DIRECTED BELOW OR UNTIL GOLDEN BROWN AND TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 5 MINUTES; LOOSEN AND CAREFULLY REMOVE FROM PAN. MUFFIN SIZE: 12 REGULAR; OVEN TEMPERATURE: 425 DEGREES F FOR ALUMINUM PAN; OVEN TEMPERATURE: 400 DEGREES F FOR NON-STICK PAN; BATTER PER MUFFIN CUP: ABOUT 3 TABLESPOONS; BAKE TIME 15 TO 20 MINUTES. MUFFIN SIZE: 42 MINI. OVEN TEMPERATURE: 425 DEGREES F FOR ALUMINUM PAN; OVEN TEMPERATURE: 400 F DEGREES FOR NON-STICK PAN; BATTER PER MUFFIN CUP: ABOUT 1 TABLESPOONS; BAKE TIME 11 TO 14 MINUTES. MUFFIN SIZE: 6 JUMBO. OVEN TEMPERATURE: 400 DEGREES F FOR ALUMINUM PAN; OVEN TEMPERATURE: 375 DEGREES F FOR NON-STICK PAN; BATTER PER MUFFIN CUP: ABOUT 1/3 CUP; BAKE TIME 22 TO 26 MINUTES. HIGH ALTITUDE (3500-6500): NO CHANGE. YOU WILL NEED: 3/4 CUP WATER, 1/4 CUP VEGETABLE OIL, 2 EGG. BREAD INSTRUCTIONS: 1. HEAT OVEN TO 375 DEGREES F. GREASE BOTTOM OF 8X4 – OR 9X5 –INCH LOAF PAN. 2. STIR MUFFIN MIX, WATER, OIL AND EGGS IN MEDIUM BOWL JUST UNTIL BLENDED (BATTER WILL BE LUMPY). POUR INTO PAN. SPRINKLE WITH STREUSEL. 3 BAKE 35 TO 45 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 15 MINUTES. RUN KNIFE AROUND SIDES BEFORE REMOVING; CAREFULLY REMOVE FROM PAN. COOL COMPLETELY. DO NOT EAT RAW MUFFIN BATTER.

Ingredients ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, PALM OIL, MODIFIED CORN STARCH, POPPY SEEDS, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), SALT, CORN STARCH, MONOGLYCERIDES, ARTIFICIAL FLAVOR, CITRIC ACID, XANTHAN GUM, CELLULOSE GUM, YELLOWS 5 & 6.