Tubeset Muffin Batter

IDEAS FOR TubeSet Muﬃn BATTER

1 CONTENTS

BREAKFAST AND CORNBREAD BRUNCH IDEAS APPLICATIONS Breakfast Breads ...... 5 Corn Muffin TubeSet Ideas ...... 22 Blueberry Apricot Torte ...... 6 Blueberry TubeSet Ideas ...... 7-8 Cakes from TubeSet Muffin Batter ...... 9 Lemon Poppy seed Coffee Cake Ideas ...... 10 FINISHING IDEAS ...... 23 Marbled Loaves ...... 11 French Toast and Bageluffins ...... 12

DESSERTS Sunrise Muﬃn Carrot Cakes ...... 13 Chocolate-Chocolate Chip Ideas ...... 14-15 Cappuccino Chunk Ideas ...... 16 Orange Cranberry and Blueberry Cakes ...... 17 Mocha Thimble Cakes ...... 18 Thimble Cakes ...... 19 Mini Thimble Cakes ...... 20

2 TUBESET BATTER DOES EVEN MORE THAN MAKE MUFFINS! BAKE IN LOAF PANS, SHEET PANS OR BAKEABLE PAPER MOLDS TO ADD VARIETY TO YOUR OFFERINGS AND MOVE MUFFINS INTO DIFFERENT DAY-PARTS. PILLSBURY® TUBESET® MUFFIN BATTERS

• Specially formulated to thaw in 3-4 hours in the refrigerator • Just squeeze, bake and serve. No mess. No waste. • Versatile: Use for large or small bake quantities • 15 different flavor varieties • Will be reformulated with no artificial flavors and no colors from artificial sources*

*Reformulation change will begin rolling out by Spring 2018

3 EACH MUFFIN FLAVOR IS THE SAME FORMULA ACROSS PACKAGING PLATFORMS. SO TUBESET BLUEBERRY MUFFIN BATTER IS THE SAME FORMULA AS THE FROZEN BLUEBERRY MUFFIN BATTER IN 9 AND 18 LB PAILS.

® PILLSBURY FROZEN BAKED GOODS Muﬃns - Frozen Batters

UPC CODE PRODUCT PACK YIELD

Tubeset®

ⓊD 10094562080058 Apple Cinnamon 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080218 Banana Nut 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080263 Blueberry 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080955 Cappuccino Chocolate Chunk 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080300 Chocolate Chocolate Chip 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080461 Corn 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080492 Cranberry Nut 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080492 Cranberry Orange 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080775 Lemon Poppy Seed 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080393 Morning Harvest 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080959 Oat Bran 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080850 Orange BlossomTM 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080300 Prairie HarvestTM 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080652 Rasin Bran 6/3 lb. 144/2 oz. muﬃns

ⓊD 10094562080812 SunriseTM (Fruit, Carrots & Walnuts) 6/3 lb. 144/2 oz. muﬃns

4 BREAKFAST BREADS

COFFEE CAKE: Spread two thawed Pillsbury® Tubeset batters into a greased full sheet pan. Bake in a 325˚ convection oven until center springs back lightly when tapped. Two muffin flavors may be marbled together. Cream cheese filling or bakeable fruit fillings may also be marbled into the batter before baking. Coffee cakes may be finished with a light dusting of powdered sugar or drizzled with melted Vanilla RTS Icing (11216).

Chocolate-Cream Cheese Coﬀee Cake

LOAVES: Fill well-greased loaf pans halfway with Pillsbury Tubeset Muffin Batter. Add bakeable fruit filling or cream cheese filling if desired. Bake in a 300˚ convection oven until wooden pick inserted into the center comes out clean. Sprinkle oats, sanding sugar or Nature Valley® Granola (27111) across the top of loaves before baking. Drizzle with melted Gold Medal® Vanilla RTS Icing (11216) to finish.

Chocolate Cheesecake Quick Bread

5 BLUEBERRY APRICOT TORTE Blueberry Pillsbury® TubeSet® Muﬃn Batter (08026)

Method:

1. Pipe 1 thawed TubeSet of Pillsbury® Blueberry muﬃn batter into a well sprayed ½ sheet pan.

2. Add 1 cup of chopped dried apricots and ½ cup of chopped pecans on top of the muﬃn batter. Stir to mix then spread batter evenly into pan. 3. Bake in a 325˚ convection oven for about 15 minutes or until center springs back when lightly touched.

4. Cool completely then cut 5. Spread 2 sections with 6. Drizzle melted Cream Cheese into 3 equal sections. blueberry pie ﬁlling. Stack 3 RTS icing (31528) across the top sections together. of the torte and sprinkle with an additional ¼ cup chopped pecans.

7. Trim cake if necessary. 8. Cut torte in half down center 9. Nestle in muffin liners for (Use trimming for a Trifle) then cut into 10 slices. buffet service.

6 BLUEBERRY TUBESET Blueberry Pillsbury® TubeSet® Muﬃn Batter (08026)

Sprinkle Nature Valley® Granola (27111) on bottom of lined 1/2 sheet pan with one TubeSet of blueberry batter (08026). Bake. Cut into 3rds. Stack with orange marmalade between layers. String ice with Vanilla RTS (1126) and sprinkle with Nature Valley® granola (27111)

Triﬂes from stack cake trimmings layer with fruit and Yoplait® yogurt

Stack cake Divide one TubeSet of blueberry (08026) between three cake rounds. Trim, stack with orange marmalade between layers. Glaze top with melted Vanilla RTS (1126) and Nature Valley® granola.

Spread sliced apples and Nature Valley® Granola (27111) in the bottom of spring form pan. Fill half way with batter. Bake.

7 BLUEBERRY TUBESET Blueberry Pillsbury® TubeSet® Muﬃn Batter (08026)

BLUEBERRY CAKE: 2 round layers (1 lb muﬃn batter in each round) with Gold Medal® Cream Cheese RTS Icing RTS (315280) between layers and on top. Finish with fresh blueberries.

B lu ce eb Sli erry Cake

GRANOLA CRUNCH COFFEE CAKE: 1 round layer (1 lb muﬃn batter) ﬁnished with a drizzle of Gold Medal® Cream Cheese RTS Icing (315280) and sprinkled with Nature Valley® Granola.

G r a e n ic o l l S a e C ak run C ch Coﬀee

8 CAKES FROM TUBESET MUFFIN BATTER

SUNRISE TUBESET (08081) IN BUNDT PAN, FINISHED WITH POWDERED SUGAR

RAISIN BRAN TUBESET MUFFIN BATTER (08065) IN PUMPKIN BUNDT PAN FROM NORDICWARE*. SPREAD GOLD MEDAL® VANILLA RTS ICING (11216) BETWEEN LAYERS THEN FINISHED WITH MELTED VANILLA RTS ICING (11216)

SUNRISE TUBESET (08081) IN A SPRING FORM PAN, MARBLE WITH CREAM CHEESE FILLING BEFORE BAKING

* www.nordicware.com/

9 LEMON POPPY SEED COFFEE CAKES Lemon Poppyseed Pillsbury® TubeSet® Muﬀ Batter (08077)

BLUEBERRY LEMON POPPY SEED: Spread 1 tubeset of muﬃn batter evenly in a well sprayed ½ sheet pan. Marble with blueberry bakeable ﬁlling.

Blueberry Lemon Poppy Seed

RASPBERRY LEMON POPPY SEED: Spread 1 tubeset of muﬃn batter evenly in a well sprayed ½ sheet pan. Marble with raspberry bakeable ﬁlling. After baking and cooling, dust with powdered sugar.

Raspberry Lemon Poppy Seed

CHERRY LEMON POPPY SEED: Spread 1 tubeset of muﬃn batter evenly in a well sprayed ½ sheet pan. Stir in about 2 cups of cherry pie ﬁlling. After baking and cooling, drizzle with melted Gold Medal® Vanilla RTS Icing (11216) .

Cherry Lemon Poppy Seed

10 MARBLED CRANBERRY ORANGE LOAVES

C ra af n-Sunrise Lo Pipe a combination of batters into well-sprayed loaf pans until ½ full with batter. Bake in a 300º convection oven until wooden pick inserted in center comes out clean. Loaves may be topped with Nature Valley® Granola (27111) or streusel* before baking. After baking and cooling, dust with powdered sugar or drizzle with melted Gold Medal® Vanilla RTS icing (11216).

* Prepare Streusel by mixing 1 lb of butter with 5 lb box of Gold Medal® White Cake mix (11132) until crumbly. Refrigerate unused portion.

Blueber ran- ry Lo C af

S un rise af -Cranberry Lo

11 FRENCH TOAST FROM TUBESET MUFFIN BATTER Slice loaves prepared from tubeset muﬃn batter into thick slices. Dip lightly into egg wash and cook on griddle until browned on both sides. Extra thick slices may need to be ﬁnished in the oven. Great use for stale bread.

BAGELUFFINS! FROM RAISIN BRAN TUBESET MUFFIN BATTER Pipe a small ring of Raisin Bran Muﬃn batter (08065) on a parchment lined sheet pan. When baked and cooled, dip in melted Gold Medal® Vanilla RTS Icing (11216) and sprinkle with Nature Valley® Granola (27111) to ﬁnish.

12 SUNRISE MUFFIN BATTER Sunrise Pillsbury® TubeSet® Muﬃn Batter (08081)

CARROT CAKE: Divide 1 tubeset of muﬃn batter between 3 sprayed and lined cake rounds. After baking and cooling, ice with Gold Medal® Cream Cheese RTS Icing (31528) and ﬁnish with chopped walnuts.

CARROT CAKE: Baked in a stream table pan. Use 2 Tubesets of batter.

CARROT SNACK CAKE: Spread 1 tubeset of muﬃn batter evenly in a well sprayed ½ sheet pan. Top with streusel topping before baking. After baking and cooling drizzle with melted Gold Medal® Vanilla RTS Icing (11216).

CARROT CAKE: Bake in a sheet pan. Use 2 Tubesets of batter for a full sheet pan. Marble with cream cheese ﬁlling eliminates the need to ice.

13 CHOCOLATE-CHOCOLATE CHIP TUBESET Chocolate-Chocolate Chip Pillsbury® TubeSet® Muﬃn Batter (08011)

STRIPEDY STACK CAKE: Divide TubeSet between 3 cake rounds. Use two rounds split and spread with raspberry ﬁlling, then glaze with melted Vanilla RTS Icing (11216) and strip with SmuckersTM Raspberry and Chocolate sauces.

TURTLE PARFAIT: Layer trimmings from cake with caramel sauce and vanilla yogurt pecans, whipped cream, and chocolate chips.

14 CHOCOLATE-CHOCOLATE CHIP TUBESET Chocolate-Chocolate Chip Pillsbury® TubeSet® Muﬃn Batter (08011)

CHOCOLATE MINT TORTE: Spread Muﬃn batter into a well sprayed ½ sheet pan. Sprinkle with ½ cup of AndesTM Mint Chips. Bake in 325° convection oven for about 15 minutes. Cool, divide into 3 sections and stack with Gold Medal® Vanilla RTS between layers. Top with additional AndesTM Mint Chips.

MINI BUNDT CAKES: Fill well sprayed mini-bundt pans ½ full with muﬃn batter. Dip baked and cooled mini-bundts in melted Chocolate RTS Icing (11215) and drizzle with Melted Vanilla RTS Icing (11216) or top with sliced almonds.

15 CAPPUCCINO CHUNK TUBESET Cappuccino-Chocolate Chunk Pillsbury® TubeSet® Muﬃn Batter (08035)

STACK CAKE Divide TubeSet evenly among 3 or 4 rounds rounds. Bake. Trim. Spread Chocolate RTS Icing (11215) between layers. Glaze with melted Vanilla RTS Icing (11216) mixed with slightly diluted espresso powder.

MOCHA PARFAIT Trimmings from Stack Cake Espresso powder in vanilla yogurt Chocolate sauce, whipped cream chocolate chips.

16 CAKES WITH CRANBERRY ORANGE & BLUEBERRY TUBESET MUFFIN BATTERS Cranberry Orange Pillsbury® TubeSet® Muﬃn Batter (08070) Blueberry Pillsbury® TubeSet® Muﬃn Batter (08026)

CRAN-BLUEBERRY MINI CAKE Spread each tubeset of each muffin batter evenly in a well sprayed ½ sheet pan. Marble top of cranberry with bakeable raspberry filling. After baking and cooling, spread blueberry cake with Gold Medal® RTS Icing (11216) then place cranberry layer on top. Sprinkle with coarse sanding sugar to finish.

Cran-Blueberry Mini Cake

CRAN-BLUEBERRY CRUNCH CAKE Spread 1 tubeset of each muﬃn batter evenly in a well sprayed full sheet pan and marble together. Sprinkle 2 cups of Nature Valley® Granola (27111) across the top. After baking and cooling, drizzle with melted Gold Medal® Vanilla RTS Icing.

Cran-Blueberry Crunch Cake

CRAN-BLUEBERRY APPLE CAKE Spread 1 tubeset of each muﬃn batter evenly in a well sprayed full sheet pan and marble together. Spread 2 cups of apple pie ﬁlling across the top. After baking and cooling, dust with powdered sugar.

Cran-Blueberry Apple Cake

17 MOCHA THIMBLE CAKES 24 individual cakes

INGREDIENTS WEIGHT MEASURE Pillsbury® Chocolate -Chocolate 3 lb 1 tubeset Chip Muﬃn Batter (08011)

Pillsbury® Cappuccino Chocolate 3 lb 1 tubeset Chunk Muﬃn Batter (08035)

Gold Medal® Ready to Spread 2 lb 4oz 2 ½ cups Chocolate Fudge Icing (11215)

Gold Medal® Ready to Spread 5 oz ½ cup Vanilla Icing (11216)

Espresso Powder mixed with 1 Tbsp ½ Tbsp water

DIRECTIONS: 1. Spray a 24 cup JUMBO muffin pan generously with non-stick spray. 2. Add 2 oz.Chocolate-Chocolate Chip muffin batter into each muffin cup. 3. Add 2 oz.Cappuccino Chocolate Chunk muffin batter into each muffin cup. 4. Marble the two muffin batters together. Cups will be filled only halfway. 5. Line top of muffin pan with parchment paper. 6. Place a half sheet baking pan on top of muffin pan before baking. BAKE: Convection Oven* 300° F 16-20 minutes Standard Oven 350° F 18-22 minutes *Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking. FINISHING: 1. Cool for 5-10 minutes before removing cakes. 2. Remove cakes by running a thin metal spatula around sides of each cake and gently lifting out. Place on a sheet pan, wider side down and allow to cool completely. 3. Heat chocolate icing in microwave until melted. 4. Dip thimble cakes into melted icing to completely coat. 5. Place on sheet pan and allow icing to set before serving. 6. Mix Vanilla icing and espresso powder and heat in microwave until melted. 7. Drizzle melted espresso icing over thimble cakes.

18 THIMBLE CAKES May be prepared from any of the 17 ﬂavors of Pillsbury Tubeset Muﬃn Batter.

1. Spray muffin pan generously with 2. Deposit muffin batter into each 3. Line top of muffin pan with non-stick spray. muffin cup until ½ full. Use 2 oz for a parchment paper. Either standard or JUMBO pans may standard pan and 4 oz for a JUMBO. be used. Muffin batter flavors may be combined to make marbled muffins.

4. Place a half sheet baking pan on 5. Bake times may vary depending 6. Remove cakes by running a thin top of muffin pan before baking. This upon oven calibration and load. Insert a metal spatula around sides of each ensures the thimble cakes have a flat wooden pick in a center muffin if in cake and gently lifting out. Place on a bottom rather than a muffin top! It doubt. Pick should come out clean or sheet pan, wider side down and allow also gives the thimble cakes a denser, with a few crumbs when fully baked. to cool completely. more pound cake like texture. Convection Oven - 300 °F Jumbo 16-20 min Standard 12 -16 min

19 MINI THIMBLE CAKES

To Prepare Mini Thimble Cakes: Fill well sprayed standard muﬃn pan ½ full. Spray across top then place parchment paper and sheet pan on top before baking.

20 Chocolate Mint Cake: Stir 1 cup mint chips into ½ sheet pan of tubeset batter before baking. After baking and cooling, sprinkle additional ½ cup of mint chips across cake then drizzle with melted Gold Medal® Vanilla RTS Icing (11216).

Chocolate Cherry Crunch: Stir 1 cup of cherry pie ﬁlling into ½ sheet pan of tubeset batter. Sprinkle 1 cup of streusel topping* across top of cake before baking. Drizzle with melted Gold Medal® Vanilla RTS icing (11216) to ﬁnish.

Chocolate Pecan Streusel*: Sprinkle 2 cups of streusel topping and ½ cup of chopped pecans across the top of the cake before baking. Drizzle with melted Gold Medal® Chocolate RTS icing (11215) to ﬁnish.

•Prepare Streusel by mixing 1 lb of butter with 5 lb box of Gold Medal® White Cake mix until crumbly. Refrigerate unused portion.

21 CORN MUFFIN TUBESET Corn Pillsbury® TubeSet® Muﬃn Batter (08046)

Hot Wing Corn Bread Fill bakable mini loaf pans ½ full with corn muﬃn batter. Sprinkle with shredded cheddar cheese and drizzle with Hot Wing Sauce before baking.

Black Bean Cheddar Corn Bread 1 tubeset of corn 1 small can drained black beans Salsa, shredded cheddar

BBQ Corn Bread 1 tubeset of corn 1 small can drained corn BBQ sauce

Breakfast Corn Bread 1 tubeset of corn 1/3 tubeset of Blueberry Blueberry tubeset

22 FINISHING IDEAS

Stack Cake 3 cake rounds from 1 tubeset. Fill with RTS Icing then glace top with melted RTS Icing.

Snack Cake 1 tubeset per ½ sheet pan. Pipe with cream cheese or raspberry sauce then drag knife through to create patterns.

Coﬀee Cake Tube pan with muﬃn batter, topped with sliced apples and Nature Valley Granola.

Breakfast Cake ½ ﬁlled muﬃn pans, invert then drizzle melted icing, melted icing and granola and a drizzle of raspberry sauce.