CSM Bakery Corn Muffin Batter, 18 Pound.

CORN MUFFIN BATTER 18#PL CORN MUFFIN BATTER Preparation instruction: STORE FROZEN AT ZERO F OR BELOW. THAW IN COOLER (38-45F)FOR 12 HOURS OR OVERNIGHT. USING #12 SCOOP, FILL LINED OR GREASED MUFFIN PAN WITH ABOUT 3.5 OZ OF BATTER. CUPS WILL BE ABOUT 3/4 FULL. SEAL AND REFRIGERATE UNUSED PRODUCT IMMEDIATELY. PLACE ON BAKING SHEET AND BAKE AT 375F FOR 28-30 MINUTES. FOR A HIGHER CROWN, BAKE AT 390F FOR 21-23 MINUTES. FOR CONVECTION OVERS, REDUCE HEAT APPROXIMATELY 50F. COOL TO ROOM TEMPERATURE AND REMOVE FROM PANS.