1. Blend all ingredients together on low speed for 1 minute.
2. Scrape down.
3. Beat on 2nd speed for 2 minutes.
4. Deposit into muffin tins lined with paper cup cases no. 700.
5. Bake at approximately 210°C.
6. For variations to this recipe see below.
Notes: When adding fruit to the batter use 25 grams of INSTANT CLEARJEL.
Variations on the basic muffin recipe:
PRINCESS MUFFINS: ¾ fill muffin cases with basic muffin batter. Then pipe a small amount of PETTINA
PRINCESS MIX into the top of each muffin.
APPLE AND CINNAMON MUFFINS: To basic muffin batter add 500 g of diced solid pack apple and 15 g
cinnamon. Sprinkle the top with cinnamon sugar before baking.
JAFFA MUFFINS: To basic muffin batter add 200 g of choc bits and 25 g of APITO ORANGE
RUM & RAISIN MUFFINS: To basic muffin batter add 400 g chopped raisins and 50 g of APITO RUM
BANANA MUFFINS: To basic muffin batter add 550 g mashed bananas and 25 g of APITO BANANA
SPICY FRUIT MUFFINS: To basic muffin batter add 400 g sultanas and 15 g of mixed spice.
CHERRY COCONUT MUFFINS: To basic muffin batter add 400 g finely chopped glacé cherries, 100 g fine
coconut and 25 g APITO MARASCHINO FLAVOURING PASTE.
PINEAPPLE MUFFINS: To basic muffin batter add 400 g crushed pineapple (well drained) and 25 g APITO
PINEAPPLE FLAVOURING PASTE.
Bakels Butter Bars – A Luncheon Bar using Bakels Buttacake Mix.