Fruity Cereal Muffins made with “JIFFY” Crème Cake Base Mix.
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Crème Cake Base Mix | 2½ lb | 5 lb |
| Milk | 3½ cups (28 oz) | 2 cups (1¾ quarts) |
| Fruity Rice Cereal | 1½ cups (3 oz) | 3 cups (6 oz) |
| Optional: Fruity Rice Cereal, crushed | As needed | As needed |
| MILK GLAZE | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Milk | 2 Tbsp | 1/4 cup (2 oz) |
| INSTRUCTIONS | |||
|---|---|---|---|
| MUFFINS | |||
| 1 | Add milk and fruity rice cereal to large bowl or pitcher. Steep for 15 minutes. Strain milk, do not discard cereal. Set aside. | 6 | Blend on medium speed** for 3 minutes. |
| 2 | Use a mixer with paddle attachment. | 7 | Add steeped cereal to batter and gently stir by hand. |
| 3 | For a 5lb batch, add 40 oz of steeped cereal milk to mixing bowl. Add Crème Cake Mix. | 8 | Scale into greased or paper-lined muffin pans. |
| 4 | Blend on low speed* for 1 minute. | 9 | Optional: Top with crushed cereal. |
| 5 | Stop mixer. Scrape bowl and paddle. | 10 | Bake according to the table below. |
| MILK GLAZE | |||
| 1 | Mix all ingredients together. | 2 | Drizzle glaze over cooled muffins. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Standard muffin | #20 scoop (1.87 oz) | 300°F 22 – 26 minutes |
350°F 24 – 28 minutes |
73 |
| Mini muffin | #40 scoop (0.75 oz) | 300°F 12 – 15 minutes |
350°F 16 – 19 minutes |
185 |
| Baking time may vary depending on the oven and oven load. |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| **Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
