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) METHOD:      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).   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.