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 £0.73 per 100g

recipe

MUFFINS (makes 12)

500g  Muffin Cake Mix

220ml water

130ml vegetable oil

100g inclusions (optional) i.e. chocolate chips, raspberry pieces, fudge pieces

 

Method

Add the liquids to the Mississippi Muffin/Cake Mix in a machine bowl and, using a beater, mix on slow speed for 1 minute.  Scrape down well.

Increase to middle speed and beat for a further 6 minutes.  Fold inclusions (e.g. chocolate chips, nuts, fruit etc) into the batter prior to putting into baking cases on muffin trays (approx.. 75g of batter into each case).

Decorate tops as desired.

Ovens vary so please adjust times accordingly;

Bake at 185-195ºC (365-390ºF) for approximately 30 minutes. 

To make loaf cakes, deposit 400-450g of batter into a paper case in a loaf tin and bake at 182ºC (360ºF) for 40-50 minutes.

 

 Sugar; WHEAT flour (with calcium, iron, niacin, Thiamin), whole dried EGG, vegetable oil (rapeseed),  modified starch, WHEAT starch, raising agents; (sodium bicarbonate, disodium diphosphate, potassium bicarbonate, calcium acid pyrophosphate, monocalcium phosphate), emulsifiers, mono and diglycerides of fatty acids, propane-1,2diol esters of fatty acids, sodium stearoyl-2-lactylate, dextrose, WHEAT gluten,  stabiliser, Xanthan gum.

cereals containing gluten (wheat, rye, barley, spelt, oats, kamut or their hybridised strains) and products thereof, wheat and products thereof, eggs and products thereof. Packed in an environment where all allergens are present.

store in an airtight container in a cool, dry place away from direct sunlight.

Up to 9 months.  See use by date.

manufactured in Scotland