Large Traditional Breakfast Muffin

• Overview
• Ingredients and Allergens
• Preparation Guidelines & Shelf Life
• Nutritional Values & Kcals

Large traditional, oven bottom baked muffin. Ideal for filling with sausage, bacon or simply toasted and spread with butter.

Allergens - For allergens, including cereals containing gluten, see ingredients in bold and/or CAPITALS. Disclaimer: Information provided, including ingredients and allergens, is for customer assistance. Please read product packaging for accurate details as suppliers may change product contents without notice.

Ingredients - WHEAT flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Water, Yeast, Vinegar, Non-Hydrogenated Vegetable Fats (Palm, Rapeseed), Salt, Sugar, Emulsifiers (mono and di-glycerdes of fatty acids, mono and diacetyitartaric acid esters of mono and diglycerides of fatty acids), SOYA flour, WHEAT Dextrose, Flour Treatment Agent (Ascorbic Acid)

Preparation Guidelines - Defrost at ambient temperature for 1 hour. Once defrosted, keep at ambient temperature in a cool, dry place. Use within 3 days of defrost. Once defrosted, do not refreeze. On defrost store at ambient

Shelf Life - 3days

Nutritional Values - per 100g

Energy (kJ) - 1055

Energy (kcal) - 249

Total Fat (g) - 2.7

Saturated (g) - 1.48

Available Carbohydrate (g) - 46.8

Sugar (g) - 4.6

Dietary Fibre (g) - 2.7

Protein (g) - 9.37

Total Salt (g) - 1.075

Sodium (Na) (mg) - 430