Muffin & Cookie mix
Superseed
This innovative sweet mix will add a little crunch to your cookies, cakes and muffins!
Ingredients: Unbleached enriched wheat flour, Cane sugar, Seed blend (Flaxseeds, Sunflower seeds, Pumpkin seeds, Sesame seeds, Poppy seeds, Chia seeds), Corn starch, Canola oil, Baking powder, Salt, Natural flavours.
Contains: Wheat, Sesame.
May contain: Soy.
How to prepare
The accuracy of the measurements is important. Favor the use of a scale, even for water. Otherwise, measure the water in milliliters because metric and imperial cups are different.
Each step is important to ensure success; baking is an art.
muffins
Scrape the sides of the bowl and mix for another 3 minutes with a whisk or at medium speed.
Place the batter into the lined or greased and floured molds.
Bake at 375 ° F / 190 ° C
• about 30 minutes for 8 large muffins (98g)
• about 25 minutes for 12 medium muffins (65g – 1/3 cup)
• about 18 minutes for 36 mini muffins (21g)
Unmold and let cool a few minutes before tasting.
cookies
Add the egg and water and mix on low speed until the dough is homogeneous (about 1 minute).
Form the dough into 12 balls (56g) or 24 balls (28g) on a sheet, ideally lined with parchment paper.
Bake in the center of the oven at 350 ° F / 175 ° C
• about 20 minutes for 12 large soft cookies
• about 20 minutes for 24 small drier cookies
• or bake according to desired texture.
Unmold and let cool a few minutes before tasting.
banana bread
Scrape the sides of the bowl and mix for another 3 minutes with a whisk or at medium speed. (Add the chocolate chips at the very end).
Fill up to 2/3 of the lined or greased and floured molds.
Bake at 325 ° F / 165 ° C
• about 40 minutes for 4 mini breads
• about 1 hour for 1 large bread
Cool a few minutes before removing from mold.
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