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).

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. 

sugar, red fruits filling (18%) (red fruits (50%) (strawberries, blueberries, blackberries, raspberries), sugar, water, thickeners ( hydroxy propyl distarch phosphate, pectins), flavouring, acidity regulators (citric acid, sodium citrates), preservative (potassium sorbate)), WHEAT flour, red fruits (12%) (red currants, blackberries, blueberries), EGGS, rapeseed oil, seeds (3%) (linseed, millet, sunflower seeds, SESAME SEEDS), water, butter (MILK), modified starch, whey powder (MILK), emulsifiers (propane-1,2-diol esters of fatty acids, mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate), raising agents (diphosphates, sodium carbonates), salt, gluten (WHEAT).

 Nutritional value per 100g:

Defrost at 22°C in 60 minutes.

Do not refreeze after defrosting.

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