Instructions: Preheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Dont overmix. Spoon batter into prepared pan or muffin cups. A #12 food dipper

(ice cream scoop) works nicely for muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and 1 1/4 cups Cornmeal.

Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda.

Yield: 1 pan or 12 muffins.

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