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: Carrots, enriched wheat flour, sugar, liquid whole eggs, canola oil, whole wheat flour, raisins, dates, sodium bicarbonate, baking powder, coconut, salt, spices. CONTAINS: EGG, WHEAT, SULPHITES. MAY CONTAIN: MILK, SOY, TREE NUTS, PEANUTS, TARTRAZINE, OATS. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.36 kg
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