Raspberry Chocolate Muffin
With back-to-school time coming up quickly, this Raspberry Chocolate Muffin Recipe is perfect for lunchboxes. A delicious, quick, and easy recipe that kids are bound to enjoy – try it in your bakery today.
We hope you enjoy the recipe!
| INGREDIENTS | WEIGHT |
|---|---|
| MUFFIN | |
| Chocolate Crème Muffin Mix | 1.000kg |
| Eggs | 0.350kg |
| Water | 0.330kg |
| Oil | 0.275kg |
| FILLING | |
| White Chocolate Chips/Buttons | 0.120kg |
| Frozen Raspberries | 0.290kg |
STEP 1
Place Water and Eggs into a bowl, and then add Chocolate Crème Muffin Mix.
STEP 2
Using a beater, mix on low speed for 1 minute. Scrape down.
STEP 3
Mix for a further 4 minutes on medium speed.
STEP 4
Add Oil and blend on low speed for 2 minutes.
STEP 5
Remove bowl from machine and gently fold in Frozen Raspberries, reserving a little for garnishing before baking.
STEP 6
Scale 170g of mix into extra-large muffin tray lined with paper cups.
STEP 7
Sprinkle tops of each muffin with White Chocolate Chips and the remaining Frozen Raspberries.
STEP 8
Bake at 200°C until baked through.
These instructions may vary depending on manufacturer’s premises and equipment used.
A versatile chocolate mix which produces soft, moist muffins with a delicious home-made taste.
Back-to-school time is just around the corner, which means lunchbox prep! Offer parents a convenient ‘grab-n-go’ to fuel their kids’ busy day with this Basil Panini recipe. Try it in your bakery today.
We hope you enjoy the recipe!
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