Group 1
Ingredient
KG
Water (Variable)
0.275
Egg
0.350
Bakels Chocolate Muffin Mix
1.000
Total Weight: 1.625
Group 2
Ingredient
KG
Vegetable Oil
0.275
Total Weight: 0.275

1. Place Group 1 in mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Blend on 2nd speed for 4 minutes.
5. Blend in Group 2 on low speed.
6. Fill muffin cases to ⅔ full with batter.
7. Pipe a small amount (approx. 20g) of BAKELS CHERRY PIE FILLING into the centre of muffin batter
bringing it level with the top of the tin.
8. Oven temperature 215°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Muffin