Muffin Batter, Zucchini, All Natural 10lb / 2 Buk

Muffin Batter, Zucchini, All Natural 10lb / 2 Buk

Loaded with zucchinis and a cacophony of seeds (pumpkin, chia, sunflowers), and topped with coconut flakes, this hits the spot each and every time.

Code:	Unit Weight:	Case Pack:
MU033-2	160 oz	2

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All Natural

Cake Base (Sugar, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-Modified, Soybean Oil, Contains 2% or less of: Eggs, Baking Soda, Sodium Acid Pyrophosphate, Mono- and Diglycerides, Natural Flavor, Nonfat Milk, Salt, Soy Lecithin, Vital Wheat Gluten), Eggs, Soybean Oil, Zucchini, Water, Unbleached Enriched Malted Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Bran

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.