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Chocolate Muffin / Creme Cake Mix 12kg
1kg - Wright's Chocolate Muffin/Creme Cake Mix
350ml - Liquid Whole Egg
300ml - Vegetable Oil
225ml - Water
185g - Inclusions i.e. Dried Fruit/Chocolate chips (optional)
Place mix, liquid whole egg, oil and water into a bowl and beat together to form a smooth batter. If using an electric mixer with a beater attachment, beat on slow speed for 2 minutes. Then scrape the mixture down thoroughly before beating again for a further 4 minutes on medium speed.
Finally, add any chosen ingredients at this stage and fold evenly through batter.
Scale the batter into muffin cases, a cake tin or a tray bake as required (see guidance notes).
Bake off as required (see guidance notes).
Muffins Scaled at 75g (2½ oz) - Bake at 190°C (375°F), Gas Mark 4 for 20 – 25 minutes.
Loaf Cake Scaled at 450g (1lb) - Bake at 180°C (360°F), Gas Mark 4 for 45 – 60 minutes.
Tray Bake Scaled at 450g (1lb) - Bake at 170°C (340°F), Gas Mark 3½ for 30 – 35 minutes.
Flour (Wheat Flour,
Calcium Carbonate, Iron, Niacin, Thiamin), Cocoa Powder (6%), Rapeseed Oil,
Maltodextrin, Modified Starch, Whey Powder (Milk), Raising Agents: E450, E500, Salt, Flavourings, Barley Malt Flour, Barley Malt Extract, Stabilisers:
E412, E415, Emulsifiers: E471, E475.
For all allergens. including cereals containing gluten see ingredients above in bold.