Caramel Apple Muffin
What you'll need
Coco Bakery Streusel/Strussel Topping (02468644)
Grain Millers Rolled Oat Flakes Regular (01087289)
Saigon Ground Cinnamon (00359281)
Bakery Essentials™ All Purpose Flour (03018412)
Dawn Frozen Apples Sliced (00816936)
Dawn Exceptional R&H Richcreme Vanilla Cake Base (03010051)
Bunge Capri Vegetable Oil (02336148)
Burnbrae Frozen Whole Egg Case (02443472)
Bakery Essentials Non-Stick Pan Coating (02498146)
Dawn Exceptional Caramel Flavoured Fudge Icing (01292317)
Directions
WORKING METHOD
Mix together 2270g streusel, 935g oats, and 28g cinnamon. Reserve. Spray a jumbo crown muffin pan and line with paper liners. Mix crème cake according to manufacturer’s instructions, stirring in 20% chopped IQF apples at the end. Use a #12 green scoop to deposit 100g batter into each cavity, top with 14g prepared streusel mixture. Bake at 350 ͦF/ 180 C until muffins spring back lightly when touched. Let cool completely, depan, and drizzle with fudge icing.
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Caramel Apple Muffin
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