Description
Chocolate Wet Muffin Mix Batter | Overview:
INGREDIENTS
Sucrose, Wheat Flour, Water, Vegetable Oils [Canola/Sunflower (BHT)], Whole Egg Powder, Raising Agents (E450i, E500, Maize Starch, Anti-Caking Agent (E170)], Flavorings, Modified Starch (E1422), Emulsifier [Water, Humectants (E1520, E422), E570, E471, E570, Sucrose, Dextrose, Acidity Regulator (E525), Preservatives (E211, E202), Colorants (E104, E110)], Preservative (E202), Thickener (E415), Soya Flour.
ALLERGENS
Wheat (Gluten), Soya, Egg
TYPE
Frozen Batter.
Instructions:
- Thaw to room temperature | Preheat oven to 180°c | Grease muffin pan | Cut premix bag |Pour mixture into pan | Bake for + – 15 minutes or until skewer comes out clean | Makes 12 muffins| View all Pre Mixes here | View a home made recipe here:
More Information Click Here: Banana Muffin Mix
How to Make Chocolate Muffins Moist
There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.
COOKING INSTRUCTIONS:
- Spoon the Banana Muffin Mix Batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Chocolate muffin batter.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
There are no reviews yet.