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Sunday Brunch Muffin

  • Sugar 100.0 g
  • Whipping Cream 123.0 g
  • KNORR SELECTIONS Lime Seasoning Powder 67 g 1.0 g
  • Egg 1.0 egg
  • BEST FOODS Salad Oil 17 L 20.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 25.0 g
  • Evaporated Milk 100.0 g
  • Cake Flour 220.0 g
  • Milk Powder 50.0 g
  • Salt 4.0 g
  • Baking Soda 5.0 g
  • BEST FOODS Baking Powder Double Acting Formula 1 kg 7.0 g
  • KNORR SELECTIONS Pizza Sauce 1 kg 190.0 g
  • Chicken Ham (Chopped into small pieces) 140.0 g
  • Parmesan Cheese, grated 60.0 g
  • Egg (Boiled for 3 mins and Peeled) 10.0 egg
  • Mozzarella Cheese (for Topping) 120.0 g
  1. 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)