Muffin batter ready to be defrosted and baked.
Wheat flour, Water, Sugar, Canola oil, Wild blueberries, Liquid whole eggs, Modified milk ingredients, Baking powder, Salt, Cream of tartar, Natural and artificial flavour, Xanthan gum, Sodium stearoyl-2-lactylate. Contains: Wheat, Milk and Eggs. May Contain: Peanuts, Tree Nuts, Soy and Sulphites.
Serving Size: 113g
Amount Per Serving
Contains: Milk, Wheat, Eggs. May contains: Peanuts, Soy, Sulphites.
Ready to Bake.
Preheat oven to 175ºC (350ºF). Stir batter lightly to evenly distribute ingredients. Spoon muffin batter into muffin pan lightly greased or lined with paper muffin cups. Fill cup just below the top. Bake 113 g (4 oz) size muffins for 35 - 40 minutes or until center rises and surface is lightly browned. Watch temperatures and baking times as ovens vary, and ensure to adjust for higher elevations. Cool for a few minutes before removing from the muffin tins.
Serve as breakfast / snack with a beverage.
Muffin batter can be frozen for 180 days. Thaw frozen batter in refrigerator for 12 hours. Once thawed, keep batter refrigerated and use within 7 – 10 days. Baked muffins can be frozen for up to 6 months.