Preheat oven to 200ºC . Grease or spray with food release 1 eight inch square pan or dozen 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. Don't 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 1.25 cups biscuit mix (MM#: 27) and 1.25 cups Cornmeal. Add sugar as desired. Substitute buttermilk in place of sweet milk + pinch or 2 of baking soda. Yield: 1 pan or dozen muffins.