Chocolate Fluffin
Muffin batter, Flapjack base and Filling — a Macphie recipe in 3 components. Uses Macphie Mississippi Muffin & Cake Mix 12.5 kg, Chocolate, Macphie Flapjack Mix 12.5 kg and Luxury Salted Caramel Filling 6 kg.
- mixing time (flapjack base, slow speed)
- 30 seconds
- mixing time (muffin batter, slow speed, adding liquids)
- 1 min
- mixing time (muffin batter, middle speed)
- 6 min
- mixing time (muffin batter, slow speed, final)
- 1 min
- baking temperature
- 180 °C
- baking time
- 35 min
Ingredients
Muffin batter
| Ingredient | Quantity |
|---|---|
| Macphie Mississippi Muffin & Cake Mix 12.5 kg, Chocolate | 1000 g |
| Water | 435 g |
| Vegetable oil | 250 g |
Flapjack base
| Ingredient | Quantity |
|---|---|
| Macphie Flapjack Mix 12.5 kg | 500 g |
| Water | 25 g |
Filling
| Ingredient | Quantity |
|---|---|
| Luxury Salted Caramel Filling 6 kg |
Method
- Flapjack base
Place Macphie Flapjack Mix into a machine bowl fitted with a paddle.
- Flapjack base
Add water and mix for 30 seconds on slow speed.
Deposit 30g at the bottom of a tulip muffin case.
- Muffin batter
Place the Macphie Mississippi Chocolate Muffin & Cake Mix into a mixing bowl fitted with a paddle and beat on slow speed whilst gradually adding the liquids for 1 minute, scrape down. Mix on middle speed for 6 minutes and slow speed for a final minute.
Deposit 50g on top of the flapjack base.
Place into a preheated oven at 180°C and bake for approximately 35 minutes until fully cooked.
Allow to cool slightly before injecting with Macphie Luxury Salted Caramel Filling.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.