Bakeland Oil Muffin

Advantages:
Easy to use; with traditional mix, ingredients are added in specific sequence, while instant mix all ingredients are added together at the same time.
High quality; maintains moisture and softness.
Excellent stand muffin shape and taste(could be flavored to customers taste)
Can be filled with ‘Fruit fillings’.

Recipe: 1000 Gm Oil Muffin – 200 Gm water – 200 Gm egg fresh – 400 Gm vegetable oil.
Method:
Mix all ingredients in a bowl .
Mix On 1st speed using butterfly beater.
Mix for 5 minutes until you get good and smooth batter.
Fruits or nuts can be added.
Fill Muffin tray with batter (65 gm / piece).
Put in oven at 180 °C for 25-35 Minutes.

Ingredients:
Wheat flour, Sugar, Skimmed Milk Powder, Vegetarian Emulsifiers from Coconut oil(E472)
Lactic & Fatty Acid Esters of Glycerol – E477 Propyl, Glycol Esters of Fatty Acid – E471 Mono and Diglycerides of Fatty Acids. E431(i) Sodium Stearoyl Lactate ) Raising Agent (E450 (i) Disodium stabilizer E415 Xanthan Gum – Salt – Vanillin.

Packing: 10 Kg Net and 1 kg Net.
Storage Condition: Keep in cool and dry place away from direct sun light (below 20° C).
Validity: Valid for 1 year from production date under the right storage conditions.