Recipes

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

  1.  Sift flour and baking powder.

  2.  Add all dry ingredients to the mixing bowl.

  3.  Add all wet ingredients, and blend all ingredients to a smooth consistency.

  4.  Mix on slow speed for approximately 3 minutes (do not over mix).

  5.  Batter Refrigeration

  6. 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.

  7. Preheat oven to 210°C

  8. Line Muffin pans with papers and ¾ fill each with Muffin batter.

  9. This recipe produces approximately 24 standard Muffins.

  10. For Blueberry Muffins place Blueberries (5 or 6) on top of Muffin (push into batter).

  11. Bake at approximately 210°C for 15 to 20 minutes.

  12. Muffins are usually oven Finished goods.

  • Laucke Specialities
  • Yield: 24 standard Muffins
  • Bake for 15 - 20 minutes
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