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Description
Immerse yourself in the delight of baking with Munchies House's Muffin Vanilla Chocolate Mix, an ode to perfection and simplicity in one packet. Crafted for convenience and premium taste, this mix is your go-to for celebrations, heartfelt gifts, or a treat for those cozy moments at home. With its gloriously rich vanilla flavor and fluffy texture, each bite transports you to moments of pure joy. Designed for baking enthusiasts and novices alike, create unforgettable memories in the kitchen and on your taste buds.
Highlights
Rich vanilla & Chocolate flavor
Perfect for any occasion
Easy-to-follow recipe
Ideal for home baking
Premium quality
Suitable for vegetarians
Consistent texture and taste
Crafted by Munchies House, a trusted name in gourmet food
Specifications
Brand
Munchies House
Size
340g
Special Notes
2 EGGS.
80 ml Water (1/3 Cup).
115 ml Vegetable Oil (1/2 Cup).
Nutrition Facts
Serving size: 50 g (1 muffin) · 12 servings per 340 g pack
Amount per serving
Amount
% Daily Value*
Calories
125 kcal
Total Fat
5 g
6%
Saturated Fat
2 g
10%
Trans Fat
0 g
0%
Cholesterol
10 mg
3%
Sodium
100 mg
4%
Total Carbohydrate
18 g
7%
Dietary Fiber
1 g
4%
Total Sugars
7 g
Includes Added Sugars
5 g
6%
Protein
2 g
4%
Vitamin D
0 mcg
0%
Calcium
100 mg
8%
Iron
0.6 mg
3%
Potassium
100 mg
3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
340g: You need 2 eggs, 80 ml (1/3 cup) water and 115 ml (1/2 cup) vegetable oil. Makes 12 muffins (12 medium muffin cups).
1. Prepare the batter:
In a large bowl, combine the muffin mix, water, oil (or butter) and eggs.
Beat on low speed for 1 minute, then increase to medium speed and beat for another minute.
Add the chocolate chips from the small bag: fold them into the batter for even distribution, or sprinkle some on top before baking for extra melty bites.
2. Prepare the oven and pan:
Preheat your oven to 180°C (350°F).
Place paper baking cups into each of the 12 muffin wells, or grease the muffin cups and lightly flour them, or spray with nonstick cooking spray.
Divide the batter evenly among the cups, filling each about 3/4 full.
3. Bake:
Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
Cool for 5 minutes in the pan before removing. If you didn't use paper cups, run a knife around the edges first.
Cool completely before storing.
10kg (bulk): about 59 eggs, 2.35 L water and 3.4 L vegetable oil (same ratio as the 340g pack). Makes about 350 muffins.