Brown Oven Bottom Muffins
Baked the Sheldon way for generations – for the most satisfying butties on earth.
Delicious with crumbly Lancashire cheese and pickle – or when chock-full of chips, or bacon, or sausage or a cheeseburger hot off the barbecue. Take one for lunch with turkey and salad for a healthy, but satisfying filler – however you enjoy it, this fresh-baked traditional Lancashire muffin is the taste that sustained Lancashire workers for centuries.
Top Tip: For a real weekend treat, try it with bacon, black pudding and apple sauce!
Nutritional information per average roll (63g)
Wheat Flour (with Calcium Carbonate, Iron, Thiamin (B1), Niacin (B3)), Wholemeal Wheat Flour, Water, Yeast, Emulsifiers (Mono- and diglycerides of fatty acids, Sodium Stearyol-2-Lactylate, Mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids), Salt, Sugar, Stabiliser (Calcium Sulphate), Sustainable Palm Fat, Rapeseed Oil, Pregelatinised Wheat Flour, Dextrose, Vinegar, Wheat Gluten, Soya Flour, Flour Treatment Agents (Ascorbic Acid, L-Cysteine), Preservative (Calcium Propionate).
For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of Sesame or Milk.
For best before, see front of pack. Store in a cool, dry place, ideally not refrigerated. Under warm conditions, shelf life will be reduced. Suitable for home freezing. Freeze on day of purchase and consume within 1 month. Defrost thoroughly before use. Once defrosted, do not refreeze.
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