Scoop & Bake
Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 325°F-350°F. Place batter into lined or greased tray. Bake for 20 - 25 minutes depending on oven type and portion size. Remove from oven and let cool. The muffin dough will keep in the refrigerator for up to 2 weeks and is good in the freezer for up to 6 months. RE-FREEZE UNUSED PORTIONS
Ingredients: Enriched wheat flour, sugar, water, blueberries, canola oil, liquid whole eggs, milk ingredients, sodium bicarbonate, baking powder, sorbitan monostearate, polysorbate 60, mono and diglycerides, xanthan gum, sodium propionate, phosphoric acid, artificial flavour. CONTAINS: EGG, MILK, SOY, WHEAT. MAY CONTAIN: TREE NUTS, PEANUTS, SULPHITES, TARTRAZINE, OATS. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.36 kg
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