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Gold Medal Muffin Mix, Blueberry
Gold Medal Muffin Mix, Blueberry
78 oz
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About
Details
#8 scoop = 2 OZ EQ GRAIN. Blueberry muffin mix in an easy-to-use "just add water" format. Mix produces tender and moist muffins with sweet blueberries blended throughout. Can of blueberries included. 0g trans fat per serving.
• Easy, "just add water" format.
• Includes a can of blueberries.
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil. Contains 2% Or Less Of: Modified Corn Starch, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Modified Whey, Dextrose, Mono And Diglycerides, Salt, Eggs With Sodium Silicoaluminate, Xanthan Gum, Nonfat Milk, Natural Flavor, Soy Flour. Can Of Blueberries Ingredients: Blueberries, Water, Liquid Sugar.
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: 20. Pan Size: Mini muffin pan. Approx Batter Weight: 1.7 oz. Full Batch Yield: 58. Half Batch Yield: 29. Yield: Scoop Size: 16. Pan Size: Standard muffin pan. Approx Batter Weight: 2.2 oz. Full Batch Yield: 42. Half Batch Yield: 21. Scoop Size: 10. Pan Size: Standard muffin pan. Approx Batter Weight: 3.4 oz. Full Batch Yield: 29. Half Batch Yield: 14. Scoop Size: 8. Pan Size: Jumbo muffin pan. Approx Batter Weight: 4.2 oz. Full Batch Yield: 22. Half Batch Yield: 11. Ingredients: Cool water (Approx 72 degrees F). Water: Full Batch 3-1/2 cups (1 lb 12 oz). Half batch 1-3/4 cups (14 oz). Mix: Full batch full box (3 lb 4 oz). Half batch 5-1/2 cups (1 lb 10 oz). Canned blueberries, drained: Blueberries: Full batch full can (Approx 2 cup). Half batch half can (Approx 1 cup). 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 drained blueberries. Do not overmix. 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 drained blueberries on low speed. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees F) after 5 minutes of baking) 350 degrees F. 20: 13 -15 minutes. 16: 13 - 15 minutes. 8 and 10: 17 - 19 minutes. Oven: Standard 400 degrees F. 20: 17 - 19 minutes. 16: 17 19 minutes. 8 and 10: 22 - 24 minutes. Doneness test: Muffing is fully baked when center springs back when lightly touched. High altitude (2500 ft. And above) increase recommended water amount by 1/4 cup and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-3 minutes.
Warnings
Contains wheat, milk, egg and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 300
- Total Fat 8g10%
- Saturated Fat 4g20%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg2%
- Sodium 450mg20%
- Total Carbohydrate 56g20%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 3g
Details
#8 scoop = 2 OZ EQ GRAIN. Blueberry muffin mix in an easy-to-use "just add water" format. Mix produces tender and moist muffins with sweet blueberries blended throughout. Can of blueberries included. 0g trans fat per serving.
• Easy, "just add water" format.
• Includes a can of blueberries.
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil. Contains 2% Or Less Of: Modified Corn Starch, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Modified Whey, Dextrose, Mono And Diglycerides, Salt, Eggs With Sodium Silicoaluminate, Xanthan Gum, Nonfat Milk, Natural Flavor, Soy Flour. Can Of Blueberries Ingredients: Blueberries, Water, Liquid Sugar.
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: 20. Pan Size: Mini muffin pan. Approx Batter Weight: 1.7 oz. Full Batch Yield: 58. Half Batch Yield: 29. Yield: Scoop Size: 16. Pan Size: Standard muffin pan. Approx Batter Weight: 2.2 oz. Full Batch Yield: 42. Half Batch Yield: 21. Scoop Size: 10. Pan Size: Standard muffin pan. Approx Batter Weight: 3.4 oz. Full Batch Yield: 29. Half Batch Yield: 14. Scoop Size: 8. Pan Size: Jumbo muffin pan. Approx Batter Weight: 4.2 oz. Full Batch Yield: 22. Half Batch Yield: 11. Ingredients: Cool water (Approx 72 degrees F). Water: Full Batch 3-1/2 cups (1 lb 12 oz). Half batch 1-3/4 cups (14 oz). Mix: Full batch full box (3 lb 4 oz). Half batch 5-1/2 cups (1 lb 10 oz). Canned blueberries, drained: Blueberries: Full batch full can (Approx 2 cup). Half batch half can (Approx 1 cup). 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 drained blueberries. Do not overmix. 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 drained blueberries on low speed. Do not overmix. 5. Deposit batter into paper lined or generously greased/sprayed muffin cups. Baking: Oven: Convection (Rotate muffins baked in a convection oven one-half turn (180 degrees F) after 5 minutes of baking) 350 degrees F. 20: 13 -15 minutes. 16: 13 - 15 minutes. 8 and 10: 17 - 19 minutes. Oven: Standard 400 degrees F. 20: 17 - 19 minutes. 16: 17 19 minutes. 8 and 10: 22 - 24 minutes. Doneness test: Muffing is fully baked when center springs back when lightly touched. High altitude (2500 ft. And above) increase recommended water amount by 1/4 cup and add 3/4 cup all purpose flour with the mix. Bake times may increase 2-3 minutes.
Warnings
Contains wheat, milk, egg and soy ingredients.
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