Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Castor Sugar
0.175
-
Total Weight: 0.300
Group 2
Ingredient
KG
Eggs
0.250
Water
0.120
Total Weight: 0.370
Group 3
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.325
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
0.100
Total Weight: 0.100

Method

1. Cream together Group 1. 2. Add Group 2 and mix on slow speed for 2 minutes. 3. Sieve together Group 3. 4. Blend in on slow speed for 1 minute. Scrape down. 5. Mix for a further 1 minute on 2nd speed. 6. Add 100g of Group 4. 7. Deposit into cake tins and bake at 180¡C for 20-25 mnutes or until baked dependent on oven. 8. Bake Muffins at 170-180¡C for 15-20 minutes dependent on oven.

Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Castor Sugar
0.175
-
Total Weight: 0.300
Group 2
Ingredient
KG
Eggs
0.250
Water
0.120
Total Weight: 0.370
Group 3
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.325
0.050
Total Weight: 0.375
Group 4
Ingredient
KG
0.100
Total Weight: 0.100

Method

1. Cream together Group 1. 2. Add Group 2 and mix on slow speed for 2 minutes. 3. Sieve together Group 3. 4. Blend in on slow speed for 1 minute. Scrape down. 5. Mix for a further 1 minute on 2nd speed. 6. Add 100g of Group 4. 7. Deposit into cake tins and bake at 180¡C for 20-25 mnutes or until baked dependent on oven. 8. Bake Muffins at 170-180¡C for 15-20 minutes dependent on oven.