Lemon and Blueberry Drizzle Muffin

Group Muffin Mix
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Fresh blueberries
0.150
Total Weight: 2.118
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
Total Weight: 0.325

Muffins

  1. Place all cake ingredients (apart from the blueberries) into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Gently fold in the blueberries on a slow speed, approx. 1 minute.
  6. Scale at 130g into large tulip muffin cases.
  7. Bake at 180°C for approx. 25 minutes.

 

Assembly/Decoration

  1. In a bowl, stir the lemon juice into the granulated sugar.
  2. Whilst the muffins are still warm gently dock and brush 20g of lemon sugar over the top of each one to finish.

Lemon Compound can be substituted for 0.025g of lemon juice.

Group Muffin Mix
Ingredient
KG
Multimix Cake Complete
1.000
Water
0.480
Vegetable oil
0.275
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Fresh blueberries
0.150
Total Weight: 1.978
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
Total Weight: 0.325

Muffins

  1. Place all cake ingredients (apart from the blueberries) into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Gently fold in the blueberries on a slow speed, approx. 1 minute.
  6. Scale at 130g into large tulip muffin cases.
  7. Bake at 180°C for approx. 25 minutes.

 

Assembly/Decoration

  1. In a bowl, stir the lemon juice into the granulated sugar.
  2. Whilst the muffins are still warm gently dock and brush 20g of lemon sugar over the top of each one to finish.

Lemon Compound can be substituted for 0.025g of lemon juice.

Group Muffin Mix
Ingredient
KG
Multimix Cake Concentrate
0.250
Water
0.232
Vegetable oil
0.300
Egg
0.400
Cake flour
0.300
Sugar
0.450
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Fresh blueberries
0.150
Total Weight: 2.155
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
Total Weight: 0.325

Muffins

  1. Place all cake ingredients (apart from the blueberries) into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Gently fold in the blueberries on a slow speed, approx. 1 minute.
  6. Scale at 130g into large tulip muffin cases.
  7. Bake at 180°C for approx. 25 minutes.

 

Assembly/Decoration

  1. In a bowl, stir the lemon juice into the granulated sugar.
  2. Whilst the muffins are still warm gently dock and brush 20g of lemon sugar over the top of each one to finish.

Lemon Compound can be substituted for 0.025g of lemon juice.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Muffin

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