| 摘要 |
Muffin batters that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be baked into muffins having desirable flavor and texture profiles as well as having other desirable organoleptic properties. The muffin batters can also be combined with a muffin topping to provide a muffin mix. In one embodiment, a muffin batter having substantial stability to temperature fluctuations experienced in a commercial retail setting includes from about 7.5% to about 22.5% of a flavorant mix; from about 19% to about 22% water; from about 15% to about 27% of one or more types of flour; from about 16.5% to about 21.0% sweetener; from about 10.5% to about 13.5% liquid whole eggs; from about 8.5% to about 10.5% oil; from about 1.2% to about 1.9% of a leavening system comprising one or more chemical leavening agents; from about 0.0% to about 1.5% of emulsifier agent; and from about 0.2% to about 0.5% carrageenan. In another embodiment, a muffin mix combines the muffin batter with a muffin topping that includes about 37% sugar, from about 22% to about 29% flour, about 21-22% of rolled oats, from about 12% to about 18% shortening, and one or more additional ingredients selected from butter flavor and cinnamon spice. Also provided are muffin packages comprising a tray containing individual serving-sized portions of the muffin batters and methods for making the muffin batters.
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