DELIVERING TO Blind River December 2nd ORDER Cut-off is Wednesday December 1st.

Muffin Dough - Various
Muffin Dough - Various
Muffin Dough - Various
Muffin Dough - Various
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  • Load image into Gallery viewer, Muffin Dough - Various
  • Load image into Gallery viewer, Muffin Dough - Various
  • Load image into Gallery viewer, Muffin Dough - Various

Muffin Dough - Various

Regular price
$24.99
Sale price
$24.99
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3.62 kg - Makes approximately 32 - 4oz muffins.

Muffin batter ready to be defrosted and baked.

Preparation & Cooking

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.

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.