Blueberry Muffin Mix 25lb

{ "ingredients": "Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dextrose, Vegetable Shortening (Canola And/Or Palm Oil), Modified Corn Starch, Leavening (Baking Soda, Aluminum Sulfate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Whey, Egg Yolk, Gelatinized Yellow Corn Flour, Palm Oil, Hydrogenated Vegetable Shortening (Palm Kernel Oil, Palm Oil, Canola Oil), Salt, Natural And Artificial Flavor, Monoglycerides, Egg White, Citric Acid, Soy Lecithin, Xanthan Gum, Sodium Caseinate, Red 40 Lake, Blue 2 Lake, Sodium Lauryl Sulfate<br /><br />Contains: Egg, Milk, Soy And Wheat Ingredients.<br /><br />Made With Bioengineered Ingredient(S).<br /><br />Made with Bioengineered Ingredient(s).", "recipe": "Ingredients (5lb Base). <br />Cool Water - 3 cups (24 ozs). <br />Blueberry Muffin Base - 5lbs. <br />Cans of Blueberries - 3 (6 oz cans drained). <br /><br />1. Drain blueberries. <br />2. Pour water into mixing bowl, add mix. <br />3. Mix for 30 seconds on low speed* with paddle. Scrape bowl and paddle. Continue mixing on low for 1 minute. <br />4. Fold in blueberries. <br />5. Portion batter into well greased or paper lined muffin cups. Fill cups approximately 2/3 full. <br />6. Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection oven; 2 - 5 minutes less. <br />**Baking time may vary depending on oven and oven load. <br /><br />#20 disher 2 - 2 1/4 oz. muffins, 15-20 minutes.** <br />#10 disher 3 3/4 - 4 oz. muffins, 20-25 minutes. **<br /><br />Yield: 5 lbs. of dry Blueberry Muffin Base <br />will make about 58 - 2 oz. muffins.", "documents": [] }