General Info

Preparation: 40 minutes
Baking: 20 minutes
Ready In: 1 hour
Servings: ± 116 or 123 Muffins


  • 5 kg Chocolate Muffin Mix
  • 1.75 kg Liquid oil
  • 1.5 kg Fresh eggs
  • 1.1 L Water

Recipe Instructions

  1. Place the Muffin Mix, water and eggs into a mixing bowl.
  2. Using a flat beater, set the mixing machine onto slow speed & mix for 1 minute.
  3. Scrape down the mixing bowl and mix for a further 4 minutes on fast speed, whilst slowly adding the oil.
  4. Scale ± 80g of muffin batter into a standard muffin paper cup, approximately three quarters full.
  5. Bake at 200°C for 18 to 20 minutes (do not over bake the muffins).
  6. The muffin is considered baked when a knife is inserted and removed without any trace of batter sticking to the knife.
  7. Muffins MUST be wrapped once cool, ± 1 hour after baking to ensure maximum shelf life.


N.B: Mixing times, water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.