5001605 MUFFIN MULTISEED RED FRUIT

Multi-seeded muffin (with linseed, millet, sunflower seeds and sesame) filled with red fruits puree (strawberry, blackberry and raspberry), decorated with a crumble of red fruits (mix of currants, blackberries and blueberries).


  • 110 g
  • 20 PCS C/S - 160 C/S PAL
  • Defrosting 22°C · 60'

  • Suitable for vegetarians

OCCASION

Coffee & tea time, in-between sweets, on-the-go

THE STORY BEHIND

American style muffins are "Quick Breads" made in individual molds as they are made with a batter (with eggs) rather than a dough. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered (refined potash). In "American cookery" (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and she exported some 8,000 tons to Europe in 1792. 

TIPS & TRICKS

  • Shelf life: 4 days at +4°C.