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 batter 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, liquid whole eggs, canola oil, lemons, poppy seeds, milk ingredients, sodium bicarbonate, baking powder, propylene glycol ester of fatty acids, mono and diglycerides, sodium stearoyl-2-lactylate, tricalcium phosphate. CONTAINS: EGG, MILK, WHEAT. MAY CONTAIN: SOY, TREE NUTS, PEANUTS, SULPHITES, TARTRAZINE, OATS. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.36 kg
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