Gold Medal Corn Muffin Mix, 6 x 5 lb Case

DOT serving size: 90 GRM

DOT servings per container: 150

Calcium: 40 MGM | 2% DV

Calorie: 370 E14

Carbohydrates: 67 GRM | 24% DV

Cholesterol: 10 MGM | 3% DV

Iron: 2.3 MGM | 15% DV

Protein: 4 GRM

Saturated Fat: 1.5 GRM | 8% DV

Sodium: 780 MGM | 34% DV

Sugar Added: 25 GRM | 50% DV

Total Dietary Fiber: 1 GRM | 4% DV

Total Fat: 10 GRM | 13% DV

Total Sugar: 26 GRM

Transfatty Acids: 0 GRM

enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, degermed yellow corn meal, soybean oil, modified corn starch, yellow corn flour, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate). contains 2% or less of: salt, eggs with sodium silicoaluminate, modified whey, mono and diglycerides, nonfat milk, xanthan gum, soy flour. contains wheat, milk, egg and soy ingredients.

DOT item: 396149

Rebel category: Bakery & Desserts

Case GTIN: 10016000114422

DOT product name: Corn Muffin Mix

Brand: Gold Medal

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

Shelf life: 372 days total; 57 days guaranteed when available from DOT.

Storage: Keep in a dry cool place. Cornbread 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.

Preparation: BAKE: Follow instruction on the package

Preparation: BAKE: Yield: #20 Scoop (Mini Muffin Pan): 63 muffins (full batch), 31 muffins (half batch) #16 Scoop (Standard Muffin Pan): 50 muffins (full batch), 25 muffins (half batch) #10 Scoop (Standard Muffin Pan): 36 muffins (full batch), 18 muffins (half batch) #8 Scoop (Jumbo Muffin Pan): 28 muffins (full batch), 14 muffins (half batch) Ingredients: Full batch: 5 1/4 cups (2 lb 10 oz) of cool water (approx. 72°F) and a full 5 lb box of mix. Half batch: 2 2/3 cups (1 lb 5 oz) of water and 7 1/4 cups (2 lb 8 oz) of mix. Mixing Directions: Hand Mixing: Pour all water into a mixing bowl. Add muffin mix. Mix with a rubber spatula or wire whip until well blended. Fold in any desired ingredients; avoid overmixing. Deposit batter into paper-lined or generously greased/sprayed muffin cups. Machine Mixing: Pour all water into the mixer bowl. Add muffin mix. Mix with a paddle attachment on low speed for 20 seconds. Stop, scrape the bowl and paddle, then mix for another 20 seconds. Fold in any desired ingredients on low speed; avoid overmixing. Deposit batter into paper-lined or generously greased/sprayed muffin cups. Generously grease both cups and pan surface for jumbo muffins. Baking: Convection Oven (375°F): #20 Scoop: 10-12 minutes #16 Scoop: 10-12 minutes #8 & #10 Scoops: 15-17 minutes Rotate muffins halfway through baking. Standard Oven (425°F): #20 Scoop: 16-18 minutes #16 Scoop: 16-18 minutes #8 & #10 Scoops: 20-22 minutes Muffins are done when the center springs back when lightly touched. High Altitude Baking (2500 ft. and above): Add 1/4 cup more water and 3/4 cup all-purpose flour to the mix. Baking times may increase by 2-3 minutes.

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Soybean and its Derivatives, Wheat and Their Derivatives.

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