Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.150
Egg
0.300
Honey
0.350
Pettina Fruit and Nut Loaf Mix
1.750
Bran
0.275
Bakers Caramel
0.015
Sultanas
0.600
Total Weight: 4.440

Method

1. Blend all ingredients in mixing bowl in above order.
2. Blend on slow speed until clear.
3. Drop or pipe into greased or papered muffin tins.
4. Oven temperature 200°C.

Yield

Notes: Bakers caramel may be varied to suit the desired colour.

Ingredients

Group 1
Ingredient
KG
Water (Variable)
1.150
Egg
0.300
Honey
0.350
Pettina Fruit and Nut Loaf Mix
1.750
Bran
0.275
Bakers Caramel
0.015
Sultanas
0.600
Total Weight: 4.440

Method

1. Blend all ingredients in mixing bowl in above order.
2. Blend on slow speed until clear.
3. Drop or pipe into greased or papered muffin tins.
4. Oven temperature 200°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Muffin