Blueberry Muffin Batter

Blueberry Muffin Batter

Cooking Instructions

Thaw overnight in refrigerator. Preheat ovento 325°F to 350°F. Place batter into lined or greased muffin tray and bake for 20 - 25 minutes. Time and temperature may vary depending on oven and personal preferences. The muffin batter will keep in the refrigerator for up to 3 weeks and is good in the freezer for up to 6 months. Unused portions can be refrozen.

Ingredients

Enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid) sugar, water, blueberries, canola oil, liquid whole eggs, milk ingredients, sodium bicarbonate, baking powder, sorbitan monostearate, polysorbate 60, mono- & diglycerides, xanthan gum, sodium propionate, phosphoric acid, natural and artificial flavour. Contains Egg, Milk, Soy, Wheat. May Contain: Tree Nuts, Peanuts, Sulphites, Tartrazine.

Blueberry Muffin Batter