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Take & Bake Frozen Batters

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Tips for Baking

Thaw, Scoop, Bake and ENJOY! What could be easier?

Here are a few helpful tips.

  • Frozen batter is good for 4-6 months frozen.
  • Thawed batter is good for up to 7 days refrigerated.
  • To thaw: put frozen container in refrigerator. It will thaw within a few hours or even easier stick it in the fridge the night before.
muffin baking tips
A #40 disher/cookie scoop like this is the perfect size for mini-cupcakes or mini-muffins

To bake mini-muffins, regular-size muffins or cupcakes: non-stick liners work best. If you’re not using non-stick liners, be sure to spray liners with cooking spray first. Completely cooling them will ensure they release from the liner easier.

muffin baking tips
Bake as a quick-bread

Silicone pans or liners: if you’re using a silicone pan or liner allowing them to cool completely after baking will ensure they release from the silicone pan.


Quickbreads: Batter can be baked in a loaf pan for an easy quick-break–that’s really quick! Make sure you grease the pan well, particularly the corners and sides. For a mini-size loaf as seen here, start with 20 minutes at 350 degrees. Check for doneness by inserting a toothpick, if it comes out clean they’re done. If not bake 5 more minutes and check again. Every oven is different!

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Do you have any additional questions? Contact Us

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