Ingredients
Sunday Brunch Muffin
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Sugar 100.0 g
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Whipping Cream 123.0 g
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KNORR SELECTIONS Lime Seasoning Powder 67 g 1.0 g
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Egg 1.0 egg
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BEST FOODS Salad Oil 17 L 20.0 g
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BEST FOODS Butter Flavoured Margarine 1 kg 25.0 g
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Evaporated Milk 100.0 g
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Cake Flour 220.0 g
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Milk Powder 50.0 g
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Salt 4.0 g
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Baking Soda 5.0 g
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BEST FOODS Baking Powder Double Acting Formula 1 kg 7.0 g
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KNORR SELECTIONS Pizza Sauce 1 kg 190.0 g
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Chicken Ham (Chopped into small pieces) 140.0 g
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Parmesan Cheese, grated 60.0 g
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Egg (Boiled for 3 mins and Peeled) 10.0 egg
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Mozzarella Cheese (for Topping) 120.0 g
Method
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Sunday Brunch Muffin
- Preheat oven to 180 C
- For Sour Cream, mix together whipping cream and Knorr Lime Seasoning Powder and set aside
- Melt Best Foods Butter Flavoured Margarine then combine with Best Foods Salad Oil
- Mix an egg and sugar. Beat with paddle attachment on medium speed
- Gradually add the prepared Sour Cream, oil and Best Foods Butter Flavoured Margarine into the mixture
- Sieve cake flour, milk powder, baking soda and Best Foods Baking Powder Double Acting Formula together
- Add sieved dry ingredients and evaporated milk into the mixture (Begin by adding dry, then alternate with the milk and end with the dry)
- Refrigerate for 1-2 hours
- Combine the cooled batter with Knorr Pizza Sauce, chicken ham and Parmesan Cheese
- Fill in the prepared mold. Put boiled egg inside and pipe muffin batter on top of the egg
- Top with Knorr Pizza Sauce and sprinkle with Mozzarella Cheese
- Bake at 180C for 12-15 minutes (with convection oven)
