Authentic, American-style muffin batter is available in seven tempting popular flavours or you can create your own gourmet muffins by mixing various fruits, nuts and flavours into our plain batter. Incredibly simple. Absolutely scrumptious. Just thaw, scoop and bake!

Key: RTP ("Ready to Prove"), RTB ("Ready to Bake")

Each 5kg tub of Muffin Batter makes approximately 50 large muffins (average 100gm) or 200 mini muffins (average 25gm). Any size muffin can be made from this batter. Suggested flavours that can be made using the Plain Batter (Products Code 1060):

• Apricot & Coconut
• Carrot & Cinnamon
• Strawberry
• Date & Pecan
• Pineapple
• Banana & Walnut
• Honey & Apricot
• Choc & Cherry

Delicious, authentic Savoury Muffin Batters now available in four scrumptious flavours: Spinach & Fetta, Jalapeno Chilli, Corn & Capsicum, and Savoury Plain.

Or create your own gourmet muffins by adding your choice of exciting ingredients to our Savoury Plain Muffin Batter. Just thaw, scoop and bake for mouth-watering fresh muffins daily.

Serving Suggestions using plain Savoury Batter: Caramelised Onion, Red Pepper, Herb & Fetta, Pumpkin, Potato & Herb, Pesto, Zucchini, Curry & Cheese, Italian - sliced black
olives & sundried tomatoes, Aussie - wattle seeds, Thai - grated fresh ginger, lemon grass & coriander. Simply add 10 -18% on batter weight of the additional ingredients.

Try these tasty ideas for a delicious meal:

• Spinach & Fetta Muffins - serve with a generous serve of mango chutney and garden fresh salad.
• Jalapeno Chilli Muffins - serve with cool yogurt, diced cucumber & chopped mint.
• Pumpkin Muffins - (using plain batter) serve with a paste mixture of pumpkin puree, cream cheese and maple syrup.
• Corn & Capsicum Muffins - serve with soup or sliced chicken breast & garden fresh green salad.

* 1 free reusable food tag in every carton of batter. Limited offer, while stocks last.

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A quality range of Ready to Bake Cookie Doughs in two popular flavours,Triple Choc Chip and Anzac. It's so simple, just thaw, scoop and bake!

Key: RTP ("Ready to Prove"), RTB ("Ready to Bake")

Each 4.5 kg tub of Cookie Dough makes approximately 64 large cookies (average weight 70gm). Any size cookie can be made from this Cookie Dough.

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Create Five Exciting Slices

Now you can make and bake Brownies the easy way, with a versatile Choc Fudge Brownie Batter. Just thaw, 'Scoop, spread and bake' from an easy to use 5kg tub to create delicious authentic Chocolate Brownies.

You can create five exciting slices from one tub (see recipes below). Our batters are proudly manufactured in our Sydney factory which is HACCP and ISO 9000 certified.

Choc Fudge Use batter as supplied in tub	Original Lightly mix in 100gm of chopped walnuts to 1kg of batter
Choc Cherry Lightly mix in 150gm of chopped glace cherries to 1kg of batter. Dust with icing sugar or shredded coconut	Peppermint Crisp Lightly mix in 100gm of broken pieces of peppermint crisp and 5ml of peppermint essence. Sprinkle top with peppermint crisp
Hedgehog Lightly mix in 100gm of arrowroot biscuits, broken into small pieces, 50gm sultanas and 50gm chopped walnuts to 1kg of batter

Features

• As easy as thaw, 'Scoop, spread and bake'
• Once thawed, batter will keep for up to seven days if refrigerated
• Make five different slices from one tub
• Baked Brownies will stay fresh for 3-4 days (store sealed)

Two FREE Baking Trays

Receive two FREE four sided baking trays with your first order. Limited offer while stocks last. Bake 1.75 kg of batter in each tray

Baking Instructions (all flavours)

1. Allow tub of batter to thaw for 1 hour
2. Grease a four sided baking tray or line with silicone paper/Glad Bake. Spread to a height of 1.5 - 2cm
3. Allow to stand for 30 minutes before baking
4. Bake at 170ºC for approximately 25 minutes
5. To test when baked, lightly press a finger onto the baked batter - if the finger mark springs back, the Brownies are baked
6. Cut into slices when warm or cool. Enjoy!

Recipe Ideas

• Black Forest
  Lightly mix in 200gm of drained sour/dark cherries to 1kg of batter
• Original Brownies
  Lightly mix in 100gm of chopped walnuts to 1kg of batter
• Choc Cherry Brownies
  Lightly mix in 150gm chopped glace cherries to 1kg of batter
• Choc Fudge Brownies
  Use batter as supplied in tub
• Rum 'n Raisin Brownies
  Lightly mix in 100gm raisins and 50ml dark rum or 5ml rum essence to 1kg of batter
• Hedgehog
  Lightly mix in 100 gm arrowroot biscuits, broken into small pieces, 50gm sultanas and 50gm chopped walnuts to 1kg of batter
• Jaffa
  Lightly mix in 100gm Jaffa's to 1kg of batter
  
• Peppermint Crisp
  Lightly mix in 100gm Peppermint crisp, broken into small pieces to 1kg of batter
• Triple Choc
  Lightly mix in 100gm Small white chocolate pieces to 1kg of batter
• Cappuccino
  Use batter as supplied in tub After baking, once cool spread with butter icing and lightly dust with cocoa

Decorating Suggestions

Dust Brownies once cool with icing sugar or alternatively, sprinkle with diced marshmallows, cherries and almonds

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© 2005 Croissant King
ACN: 003 840 113
ABN: 51003840113

	Croissants, Danishes & Bagels
	Scoop 'n Bake - Muffins, Cookies & Brownies
	Scoop 'n Bake Savoury Muffins New
	Ready to Bake Pastries
	Puff Pastry
	Create your own - fill & bake
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