Double Chocolate Muffins

ZUCCHINI, CARROTS, SUGAR, EGG WHITES, WHOLE EGGS, COCOA POWDER, SEMI-SWEET CHOCOLATE CHIPS (CANE SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER), CORN STARCH, BROWN RICE FLOUR, SORGHUM FLOUR, CONTAINS 2% OR LESS OF: SOLUBLE CORN FIBER, POTATO STARCH, LEAVENING (BAKING POWDER), CANOLA OIL, SALT. CONTAINS: EGG

Serving Size: 1 Muffin (57g)

AMOUNT PER SERVING

Calories - 100

Total Fat - 3g (4% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Saturated Fat - 1.5g (8% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Trans Fat - 0g

Cholesterol - 20mg (7% DV)

Sodium - 150mg (7% DV)

Total Carb - 19g (7% DV)

Dietary Fiber - 1g (4% DV)

Total Sugars - 10g

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Incl. 8g Added Sugars (16% DV)

Protein - 4g

Vitamin D - 0mcg (0% DV)

Calcium - 67mg (6% DV)

Iron - 2mg (10% DV)

Potassium - 155mg (4% DV)


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Refrigerated: 7 days

Frozen: 540 days

Ships frozen

Tools & Equipment: Baking Steam Pan (4-inch-deep pan with 2.5-inch-deep perforated pan insert, 1 Quart measuring cup, Aluminum Foil Amount Per Tray: 15 units (3x5)

Heat product from frozen. Pre-heat the convection oven to 400°F with HIGH FAN on. Take the 4-inch-deep pan and fill with 1 quart of hot tap water. Insert the 2.5-inch-deep perforated pan. Place 15 frozen mu ns on the perforated pan in a 3 by 5 configuration. Tightly cover with aluminum foil. Place into the convection oven on the bottom rack. Bake for 16-20 minutes, or until the product reaches an internal temperature of at least 165°F.

Optional: Spray down with cooking oil first and place parchment paper on top to help parchment paper stay while baking.

Tools & Equipment: Baking Steam Pan (4-inch-deep pan with 2.5-inch-deep perforated pan insert, 1 Quart measuring cup, Aluminum Foil Amount Per Tray: 15 units (3x5)

Heat product from frozen. Pre-heat the conventional oven to 400°F. Take the 4-inch-deep pan and fill with 1 quart of hot tap water. Insert the 2.5-inch-deep perforated pan. Place 15 frozen mu ns on the perforated pan in a 3 by 5 configuration. Tightly cover with aluminum foil. Place covered pan into the conventional oven on the bottom rack. Bake for 30-35 minutes, or until the product reaches an internal temperature of at least 165°F.

Optional: Spray down with cooking oil first and place parchment paper on top to help parchment paper stay while baking.

Tools & Equipment: TurboChef Oven, TurboChef Metal Cooking Tray, Cooking Oil Spray / Non-Stick Spray

Preparation: Allow Muffins to thaw in the refrigerator for 24 hours before preparation. Program your TurboChef to the settings listed.

Heating: Spray cooking tray with cooking oil spray or non-stick spray. Place refrigerated Muffins on cooking tray. Heat on the selected program, or until product reaches an internal temperature of at least 165.˚

2x

Oven: 450˚

Air: 30%

Microwave: 40%

Time: 1 minute

4x

Oven: 450˚

Air: 30%

Microwave: 40%

Time: 1 minute, 10 seconds

*Time and temperature may vary model to model. These instructions were tested using the Turbo Chef Model Eco ST. Initial testing is needed to make sure product reaches at least 165F.

Microwave times are based on a 1000 watt oven and may vary due to wattage.

Heat in bag on high for approximately 1 minute and 10-15 seconds. Heat product until the internal temperature reaches 165°F.

CAUTION: BAG WILL BE HOT!

Heat product until internal temperature reaches 165°F.

CAUTION: BAG WILL BE HOT!