This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.

Described are packaged batter compositions, and related methods, the batter compositions being refrigerator stable in a non-pressurized package. The compositions include a fruit and/or vegetable puree and are suitable for making quick bread and/or muffins. The compositions preferably exclude gums and/or hydrocolloids.