| http://www.w3.org/ns/prov#value | - Another aspect of the present invention herein described is a method for making a muffin batter having substantial stability to temperature fluctuations experienced in a commercial retail setting comprising (1) sufficiently blending from about 7.5% to about 22.5% of a flavorant mix; from about 15% to about 27% of one or more types of flour; from about 16.5% to about 21.0% sweetener; about 3% oil;
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