Pillsbury Banana Nut Muffin Batter Pail, 1 x 18 lb Case

DOT serving size: 100 GRM

DOT servings per container: 81

Calcium: 27.68 MGM

Calorie: 326.13 E14

Carbohydrates: 48.48 GRM

Cholesterol: 5.78 MGM

Iron: 1.75 MGM

Potassium: 144.9 MGM

Protein: 3.08 GRM

Saturated Fat: 1.9 GRM

Sodium: 416.27 MGM

Sugar Added: 19.87 GRM

Total Dietary Fiber: 2.5 GRM

Total Fat: 13.32 GRM

Total Sugar: 24.09 GRM

Transfatty Acids: 0.15 GRM

Vitamin D: 0.03 MC

enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), banana puree, sugar, water, soybean oil, brown sugar, walnut pieces. contains 2% or less of: oat fiber, salt, baking soda, eggs, corn starch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate, preservatives (citric acid, ascorbic acid), natural flavor.

DOT item: 50389

Rebel category: Bakery & Desserts

Case GTIN: 10094562080225

DOT product name: Banana Nut Muffin Batter Pail

Brand: Pillsbury

DOT category: Pies

Case pack: 1 - 18 LB

Shipped temperature: Frozen

Shelf life: 186 days total; 57 days guaranteed when available from DOT.

Storage: Muffin batter 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. STORE frozen at 0°F or below until ready to use. THAW in cooler or refrigerator until soft (approximately 24-36 hours). DO NOT REFREEZE. Keep Frozen

Preparation: BAKE: DEPOSIT (using a scoop) muffin batter into paper lined or greased muffin pan. MUFFIN # OF SCOOP SIZE MUFFINS SIZE 3 oz. 96 #12 4 oz. 72 #10 TOP as desired using sugar, nuts, etc. BAKE using guidelines below: OVEN OVEN BAKE TIME TYPE TEMP. 3 oz. 4 oz. Convection* 325°F 20-25 M 22-27 M Rack 350°F 25-30 M 27-33 M Standard/Reel 400°F 22-27 M 24-29 M *Rotate pan halfway through bake time. Bake times will vary by oven type and load. Muffins are done when center springs back when touched lightly. Cool muffins for at least 30 minutes before depanning.

Preparation: BAKE: DEPOSIT (using a scoop) muffin batter into paper lined or greased muffin pan. MUFFIN # OF SCOOP SIZE MUFFINS SIZE 3 oz. 96 #12 4 oz. 72 #10 TOP as desired using sugar, nuts, etc. BAKE using guidelines below: OVEN OVEN BAKE TIME TYPE TEMP. 3 oz. 4 oz. Convection* 325°F 20-25 M 22-27 M Rack 350°F 25-30 M 27-33 M Standard/Reel 400°F 22-27 M 24-29 M *Rotate pan halfway through bake time. Bake times will vary by oven type and load. Muffins are done when center springs back when touched lightly. Cool muffins for at least 30 minutes before depanning.

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Walnut, Tree nuts and their derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.