1kg - Wright's Plain 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. 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
“I cooked the cake mix the other day and it was lovely thank you very much. In fact friends I gave some to couldn’t believe I had cooked it !! ”Richard Lawrie
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Rapeseed Oil, Maltodextrin, Modified Starch, Whey Powder (Milk), Raising Agents: E450, E500, Salt, Flavourings, Stabilisers: E412, E415, Emulsifiers: E471, E475, Colour: E160a(ii).
Typical Values As Sold Per 100g
ENERGY 1629kj / 385kcal
(of which Saturates) 0.6g
(of which Sugars) 43.0g
For all allergens. including cereals containing gluten see ingredients in bold.