Muffin Batter, Orange Cranberry, All Natural 10lb /2 Buk

Muffin Batter, Orange Cranberry, All Natural 10lb /2 Buk

Orange and cranberry is such a sophisticated and mature combination. Yet, watch the grownups get all giddy like little kids when you serve it.

Code:	Unit Weight:	Case Pack:
MU011-2	10 lb.	2

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All Natural

Derived From Bioengineering

Natural Cake Mix [Sugar, Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-Modified, Soybean Oil, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Nonfat Dry Milk, Vital Wheat Gluten, Salt, Dextrose, Soy Lecithin, Mono & Diglycerides, Natural Flavor, Dry Whole Egg], Eggs, Soybean Oil, Cranberries, Water, Natural Orange Flavor, Baking Soda.

Eggs, Milk, Soy, Wheat

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

Keep product in bucket, covered and store in freezer at -10˚F. to 0˚F.
For superior taste and freshness, all products should be consumed on the day of preparation.

Preparation: Defrost muffin batter in refrigerator. Scoop muffin mix into baking cups or muffin pan. Place remaining batter in freezer. You can refreeze batter for a maximum of 2 times.

Suggested Serving Size: 3.5 oz. or 4 oz. of muffin batter per muffin baking cup.

Baking Temperature: Preheat oven to 350°F and bake for 15 minutes. Reduce temperature to 300°F and bake for an additional 20 minutes until fully baked. Except for Double Chocolate Muffin Batter, reduce temperature to 325°F and bake for an additional 20 to 25 minutes until fully baked. Rotate baking pans after first 15 minutes to achieve uniform bake.