Café Crème Muffins

Method

Procedure

1. Add water followed by eggs then premix to the mixing bowl.

2. Using a paddle, mix on slow speed for 1 minute, then scrape down the bowl.

3. Mix on medium speed for 4 minutes.

4. Add oil while mixing on slow speed for 1 minute or until the oil is fully incorporated.

5. Add inclusions / colouring / flavor pastes as required

• Chocolate Paste – 50g per 2kg of batter
• Chocolate Budlets – 250g per 2kg batter
• Frozen Fruit – 250g per 2kg of batter
• Patisserie Fillings – 250g per 2kg batter

6. Deposit batter into lined muffin tins. 80g for standard size muffin, 140g for Texas size muffin

7. Add any toppings prior to baking e.g. chocolate chips, crumble, coarse sugar etc.

Baking

Bake at 190°C for approx. 24 minutes for standard size muffins and 30 minutes for Texas size muffins.

*Baking time and temperature may vary from oven to oven*