CHOCOLATE MUFFIN
(Using B & S Chocolate Muffin Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Chocolate Muffin Mix | 100.00 | 1000.00 |
| Whole Eggs | 25.00 | 250.00 (5 pcs.) |
| Corn Oil | 35.00 | 350.00 |
| Water | 30.00 | 300.00 |
| Chocolate Flavocol (Optional) | 3.00 | 30.00 |
PROCEDURE:
- Place all ingredients into mixing bowl except oil.
- Using cake paddle, blend for 1 minute at low speed.
- Scrape down and mix at low speed for 4 minutes or just until no lumps are visible.
- Slowly add oil while mixing at low speed until properly blended.
- Deposit into American-sized Texas muffin pan 2/3 full.
- Bake at 180ºC for 20-25 minutes or until done.
Suggested Varieties:
- Chocolate Muffin: Fold-in chopped dark sweet chocolate blocks or semi sweet chocolate droplets. Topped with chopped chocolate blocks or semi sweet chocolate droplets then bake.
- Double Chocolate Muffin: Fold-in white chocolate droplets and semi sweet chocolate droplets. Topped with white chocolate droplets and semi sweet chocolate droplets then bake.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
