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Gold Medal Variety Muffin Mix
Gold Medal Variety Muffin Mix
5 lb
About
Details
Variety muffin mix in an easy-to-use "just add water" format. Mix produces a bold crown, traditional texture and white crumb with a sweet, vanilla flavor. 0g trans fat per serving.
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
• Mix can be used for quick breads, coffee cakes, cookies, biscotti, and more.
• Standard directions will produce 34--3.4 oz (#10 scoop) muffins per box
Ingredients
ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, MODIFIED CORN STARCH, MODIFIED WHEY. CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), DEXTROSE, MONO AND DIGLYCERIDES, SALT, EGGS WITH SODIUM SILICOALUMINATE, XANTHAN GUM, NONFAT MILK, NATURAL FLAVOR, SOY FLOUR. COTAINS WHEAT, MILK, EGG AND SOY INGREDIENTS.
Directions
Muffin mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. Yield: Scoop Size: No 20; Pan Size: Mini muffin pan. Approx Batter Weight: 1.7 oz. Full Batch Yield: 69; Half Batch Yield: 34. Scoop Size: No 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.3 oz; Full Batch Yield: 52; Half Batch Yield: 26. Scoop Size: No 10; Pan Size: Standard muffin pan. Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size No 8; Jumbo muffin pan. Approx Batter Weight: 4.2 oz; Full Batch Yield: 28; Half Batch Yield: 14. Ingredients: Cool water (approx 72 degrees F), full batch 4-3/4 cups (2 lb 6 oz), half batch 2-1/3 cups (1 lb 3 oz). Mix: Full batch full box (5 lb), half batch 8-1/2 cups (2 lb 8 oz). Mixing Directions: Hand mixing. 1. Pour total amount of water into mixing bowl. 2. Add muffin mix. 3. Mix using a rubber spatula or wire whip until batter is well blended. 4. Fold in desired ingredients. Do not over mix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing: 1. Pour total amount of water into mixer bowl. 2. Add muffin mix. 3. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. 4. Fold in desired ingredients on low speed. Do not over mix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking) 350 degrees F; No 20: 12-14 minutes; No 16: 15-17 minutes; No 8 and No 10: 19-21 minutes. Oven: Standard 400 degrees F; No 20: 16-18 minutes; No 16: 19-22 minutes; No 8 and No 10: 24-26 minutes. Doneness test: Muffin is fully baked when center springs back when lightly touched. High altitude (2500 ft, and above) increase recommended water amount by 1/4 up and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-9 minutes.
Warnings
Contains: wheat, milk, egg and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 380
- Total Fat 11g14%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 590mg26%
- Total Carbohydrate 67g24%
- Dietary Fiber 1g4%
- Sugars 36g
- Protein 3g
Details
Variety muffin mix in an easy-to-use "just add water" format. Mix produces a bold crown, traditional texture and white crumb with a sweet, vanilla flavor. 0g trans fat per serving.
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
• Mix can be used for quick breads, coffee cakes, cookies, biscotti, and more.
• Standard directions will produce 34--3.4 oz (#10 scoop) muffins per box
Ingredients
ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, MODIFIED CORN STARCH, MODIFIED WHEY. CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), DEXTROSE, MONO AND DIGLYCERIDES, SALT, EGGS WITH SODIUM SILICOALUMINATE, XANTHAN GUM, NONFAT MILK, NATURAL FLAVOR, SOY FLOUR. COTAINS WHEAT, MILK, EGG AND SOY INGREDIENTS.
Directions
Muffin mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. Yield: Scoop Size: No 20; Pan Size: Mini muffin pan. Approx Batter Weight: 1.7 oz. Full Batch Yield: 69; Half Batch Yield: 34. Scoop Size: No 16; Pan Size: Standard muffin pan; Approx Batter Weight: 2.3 oz; Full Batch Yield: 52; Half Batch Yield: 26. Scoop Size: No 10; Pan Size: Standard muffin pan. Approx Batter Weight: 3.4 oz; Full Batch Yield: 34; Half Batch Yield: 17. Scoop Size No 8; Jumbo muffin pan. Approx Batter Weight: 4.2 oz; Full Batch Yield: 28; Half Batch Yield: 14. Ingredients: Cool water (approx 72 degrees F), full batch 4-3/4 cups (2 lb 6 oz), half batch 2-1/3 cups (1 lb 3 oz). Mix: Full batch full box (5 lb), half batch 8-1/2 cups (2 lb 8 oz). Mixing Directions: Hand mixing. 1. Pour total amount of water into mixing bowl. 2. Add muffin mix. 3. Mix using a rubber spatula or wire whip until batter is well blended. 4. Fold in desired ingredients. Do not over mix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Machine Mixing: 1. Pour total amount of water into mixer bowl. 2. Add muffin mix. 3. Mix using a paddle attachment on low speed for 20 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 20 seconds. 4. Fold in desired ingredients on low speed. Do not over mix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Grease both cups and pan surface when preparing jumbo-sized muffins. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees) after 5 minutes of baking) 350 degrees F; No 20: 12-14 minutes; No 16: 15-17 minutes; No 8 and No 10: 19-21 minutes. Oven: Standard 400 degrees F; No 20: 16-18 minutes; No 16: 19-22 minutes; No 8 and No 10: 24-26 minutes. Doneness test: Muffin is fully baked when center springs back when lightly touched. High altitude (2500 ft, and above) increase recommended water amount by 1/4 up and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-9 minutes.
Warnings
Contains: wheat, milk, egg and soy ingredients.
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