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Muffins, Frozen, Batter
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 815 00
MUFFINS, FROZEN, BATTER
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
442 cal
50 g
6g
25 g
37 mg
368 mg
39 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MUFFINS,FROZEN, BATTER
27 lbs
Method
1 Spray sheet pans with non-stick cooking spray.
2 Thaw batter in refrigerator approximately 24-36 hours for easier use. Scoop 4 ounces muffin batter into each muffin cup.
3 Using a convection oven, bake muffins 26-30 minutes at 320 F. or until lightly brown. Baking time will vary by oven type. Let
muffins cool before removing from pan.



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Copyright © 1995-2019 ITA all rights reserved.
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Muffins, Frozen, Batter

Yield: 100 Portion: 4 Ounces
Calories: 442 cal
Carbohydrates: 50 g
Protein: 6g
Fat: 25 g
Cholesterol: 37 mg
Sodium: 368 mg
Calcium: 39 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MUFFINS,FROZEN, BATTER 27 lbs

Method:
1 Spray sheet pans with non-stick cooking spray.
2 Thaw batter in refrigerator approximately 24-36 hours for easier use. Scoop 4 ounces muffin batter into each muffin cup.
3 Using a convection oven, bake muffins 26-30 minutes at 320 F. or until lightly brown. Baking time will vary by oven type. Let
muffins cool before removing from pan.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/muffins_frozen_batter.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence