American Muffin Recipe (Refrigerated)
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 1,000 g | Laucke Wallaby Flour | 6¼ cups |
| 870 g | Castor Sugar | 4 cups |
| 40 g | Baking Powder | 2¾ tbsp |
| 20 g | Salt | 1 tbsp |
| 210 g | Eggs | 4 x 55 g |
| 600 g | Water | 2⅜ cups |
| 100 g | Milk Powder | ½ cup |
| 210 g | Oil | ⅞ cup |
Method
Sift flour and baking powder.
Add all dry ingredients to the mixing bowl.
Add all wet ingredients, and blend all ingredients to a smooth consistency.
Mix on slow speed for approximately 3 minutes (do not over mix).
Batter Refrigeration
Once the American Muffin Recipe has been mixed into a batter, place the Muffin Batter into a lidded container and store at 4°C for up to 5 days.
Preheat oven to 210°C
Line Muffin pans with papers and ¾ fill each with Muffin batter.
This recipe produces approximately 24 standard Muffins.
For Blueberry Muffins place Blueberries (5 or 6) on top of Muffin (push into batter).
Bake at approximately 210°C for 15 to 20 minutes.
Muffins are usually oven Finished goods.
