FULL BATCH 5 lb (full box) Mix 32 oz (4 cups) Water HALF BATCH 2 1/2 lb (9 cups) Mix 16 oz (2 cups) Water STEP 1: Place water in mixer bowl, add mix. Using a paddle, mix on low speed 30 seconds. STEP 2: Scrape bowl and paddle. Continue to mix on low speed 30 seconds. STEP 3: Scale batter into greased or paper-lined pans. HAND MIXING: Using a large bowl, stir together water and mix until well-blended. Scale batter into greased or paper-lined pans according to pan size. Do not eat raw batter. High Altitude: For full batch, add 2 oz (1/2 cup) all-purpose flour and an additional 2 oz (1/4 cup) water. Prepare and bake as directed. BAKING DIRECTIONS Standard Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 2 1/4 oz (#20 Scoop) of batter into each tin. For a convection oven, bake for 14-16 minutes. For a standard oven, bake for 16-18 minutes. Full batch yield: 4 dozen (2 oz muffins) Jumbo Muffin Pans: Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 4 1/4 oz (#8 Scoop) of batter into each tin. For a convection oven, bake for 14-18 minutes. For a standard oven, bake for 20-24 minutes. Full batch yield: 2 dozen (4 oz muffins) Loaf Pans (8 1/2x 4 1/2x 2 1/2-inch): Preheat oven (350F for a convection oven; 400F for a standard oven). Pour 22 oz of batter into a loaf pan. For a convection oven, bake for 40-45 minutes. For a standard oven, bake for 45-50 minutes. Full batch yield: 5 loaves. HANDLING TIPS: Do not overmix batter. When baking in a convection oven. tum muffins halfway through baking cycle. Cool muffins briefly in pans. Turn out while still warm.