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.
- Allergy Advice
“Just a short note to thank you for the delivery, Friday or Monday you said, well the whole order arrived today, Thursday at 9.30 am. Once again many thanks.”Helen Davies
Sugar, Wheat 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, BarleyMalt Flour, Barley Malt Extract, Stabilisers: E412, E415, Emulsifiers: E471, E475.
Typical Values As Sold Per 100g
ENERGY 1609kj / 381kcal
(of which Saturates) 1.1g
(of which Sugars) 42.5g
For all allergens. including cereals containing gluten see ingredients in bold.