Muffin Batter, Lemon Poppy Seed, All Natural 10lb / 2 Buk

Muffin Batter, Lemon Poppy Seed, All Natural 10lb / 2 Buk

Greet the day with this work of art: a bit of sweet and tart, thanks to poppy seeds and lemon to awaken the senses.

Code:	Unit Weight:	Case Pack:
MU012-2	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, Water, Poppy Seeds, Sugar, Lemon Puree, Natural Color Plant Extractive, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], 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.