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Ready to Bake Honey Cornbread and Muffin Batter

GTIN	10041449476015
Alternative Item #	732-0629
Shelf Life	243 days
Storage Temp Minimum	32°F
Storage Temp Maximum	45°F

Enriched bleach flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, degermed yellow cornmeal, soybean oil, eggs, glycerin, Less than 2% of: aluminum sulfate, degermed yellow corn flour, encapsulated sodium bicarbonate (sodium bicarbonate, fully hydrogenated vegetable oil [contains one or more of the following: soybean oil, palm oil, cottonseed oil]), guar gum, honey, natural and artificial flavor (contains milk), salt, sodium aluminum phosphate, annatto (color), turmeric (color).

Nutrition Facts

128 servings per Container

Serving Size

1/32 pouch

Amount per serving

Calories

170

% Daily Value*

Total Fat 7g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 20mg

Sodium 250mg

11%

Total Carbohydrate 28g

10%

Dietary Fiber 1g

Total Sugars 12g

Includes 9g Added Sugars

18%

Protein 2g

Vitamin D 0mcg

Calcium 10mg

Iron 1mg

Potassium 30mg

Contains 3 allergens

Eggs

Milk

Wheat

May Contain 1 allergen

Soy

2 allergens not Provided

Peanuts

Tree Nuts

DIRECTIONS: 1. Remove pouch of Krusteaz Professional Ready to Bake Honey Cornbread and Muffin Batter from refrigerator; no slacking required. 2. For Cornbread: Prepare pan by lightly greasing. 3. For Muffins: Line muffin pan with liners (recommended). If liners are not used, lightly grease each muffin cup 4. For Cornbread: Cut open one end of pouch and squeeze batter into prepared pan. Spread batter evenly in pan. 5. For Muffins: Cut open one end of pouch and squeeze batter into large bowl. Using a #20 scoop, scoop batter into prepared muffin pans filling each cup 2/3 full 6. Bake according to chart. Turn half-sheet pan and muffins halfway through baking time. Check for doneness using toothpick and add additional bake time, if needed Tips: Add your favorite inclusions to create your own unique creation. We recommend adding your inclusions prior to baking.

Keep refrigerated until ready to bake and use within 7 days of opening pouch. Up to 5-day ambient storage (when baked and wrapped).

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