Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.200
40
BAKELS BAKING POWDER
0.020
4
Salt
0.010
2
Eggs
0.125
25
Evaporated Milk
0.375
75
Vegetable Oil
0.188
37.5
Whole kernel corn
0.100
20
Preser V
0.006
0.4
Total Weight: 1.524

Method

How to do it:

1. Mix together all purpose flour, sugar, Fino Double Acting Baking Powder, PreserV, evaporated milk and whole kernel corn for 1 minute on low speed.
2. Add eggs and vegetable oil. Mix until dry ingredients are dampened.
3. Place in well-greased muffin tins.
4. Bake at 200°C for 20-25 minutes.

Yield

34 x 44g

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.200
40
BAKELS BAKING POWDER
0.020
4
Salt
0.010
2
Eggs
0.125
25
Evaporated Milk
0.375
75
Vegetable Oil
0.188
37.5
Whole kernel corn
0.100
20
Preser V
0.006
0.4
Total Weight: 1.524

Method

How to do it:

1. Mix together all purpose flour, sugar, Fino Double Acting Baking Powder, PreserV, evaporated milk and whole kernel corn for 1 minute on low speed.
2. Add eggs and vegetable oil. Mix until dry ingredients are dampened.
3. Place in well-greased muffin tins.
4. Bake at 200°C for 20-25 minutes.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Muffin