Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the batter-like composition. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such inventive batter-like compositions to provide baked goods.

Abstract: A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to 30% (dry weight basis) of a high maltose corn syrup; about 10 to 20% of edible oil having a melting point of about ≦20° C.; about 0.5% to 5% chemical leavening; said chemical leavening including a baking soda and a blend of baking acids including a fast acting baking acid and a slow acting baking acid; about 1 to 8% of a humectant; a moisture content of about 5% to 20%; and having a browning-type reducing sugars content of less than about 5%, and is chemically leavened to a density of about 0.9 to 1.1 g/cc and has a temperature of about −20° C. to 0° C.