The actual ingredients of a so-called 'Egg and Cheese Muffin' I found on a trip to the US.
Muffin: Enriched bleached flour (Wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid) Water, yeast, contains two percent or less: Wheat gluten, salt, dough conditioners (Azodicarbonibide, Datem, Ascorbic Acid) High fructose corn syrup, sugar, soybean and/or cottonseed oil, calcium propionate and potassium sorbate added to prevent spoilage, distilled vinegar, yellow corn meal, natural and artificial flavours, cirtric acid, fumaric acid, soy flour.
Cooked Egg Patty: Whole eggs, water, egg yolk, soybean oil, nonfat
dry milk, modified corn starch, potassium sorbate (preservative), monosodium phosphate, salt, xanthum gum, natural and artificial
butter flavor [butter (cream, milk), partially hydrogenated soybean
and cottonseed oil, soybean oil, lipolised butter oil and natural
and articifial flavours], sodium acid pyrophosphate, nisin preparation (preservative), citric acid, soy lecithin.
Pasteurised Process Cheddar Cheese:
Cultured milk, water, cream, sodium phosphate, salt,
sorbic acid (preservative), vegetable colour
(annatto, paprika extract), enzymes.
Contains wheat, eggs, milk and soy.
from Grow Do It - Album
released September 2, 2016
Charlie Mgee: ukulele & vocals
Mal Webb: Gourd bass
Harry Jakamarra: banjo
Kylie Morrigan: violin
Spoonbill (Jim Moynihan): wonky beets & franken-muffin sounds
Written by Charlie Mgee & Formidable Vegetable Sound System.
Recorded at: Casa-del-Mal - St Kilda, VIC
Produced by Spoonbill & Charlie Mgee.
Mixed & mastered by Spoonbill in King Lake, VIC.
all rights reserved