VARIETY MUFFINS
(Using B & S Muffin Mix)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S 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 |
PROCEDURE:
- Beat egg and water using a cake paddle for 30 seconds at low speed.
- Add the muffin mix and blend for 1 minute at low speed.
- Scrape down and mix at medium speed for 2 minutes or until no lumps are visible.
- Slowly add oil while mixing at low speed until properly combined. DO NOT OVERMIX.
- Deposit into American-sized Texas muffin pan 2/3 full.
- Bake at 180ºC for 30 minutes or until done.
Suggested Varieties:
- Apple Cinnamon Muffin: Fold in 20% chopped apple based on the batter weight and a dash of cinnamon powder and brown sugar then bake.
- Blueberry Muffin: Fold in 25% blueberry filling based on batter weight. Topped with blueberry pie filling/topping then bake.
- Strawberry Muffin: Fold in 20% strawberry filling/topping based on batter weight. Topped with strawberry filling then bake.
- Cheesy Muffin: Fold in shredded. Topped with shredded cheese then bake.
- Fruit & Nut Muffin: Fold-in chopped nuts & raisins or fruit of choice (e.g. banana). Topped with chopped nuts and raisins then bake.
- Corn Muffin: Add 20% corn meal based on batter weight 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.
