Cherry Almond Muffins

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  • Approximate Yield: 30 – 5 ½ oz. muffins
  • Cakes and Cupcakes
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BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco butter emulsion (#12195 1 gal)
Bakesense premium salad oil (#17067 1/35 lb)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)
Bakemark almond emulsion (#56570 1/16 oz)

Directions

MIX

Mix the batter following the directions provided on the bag of Westco Ultra Rich Crème Cake Mix for a small batch.

Add ½ oz. Westco Almond Emulsion to the water before adding it to the mix.

Add 15 oz. of chopped maraschino cherries during the final mixing stage.

MAKE UP

Deposit 5 ½ oz. of batter into a large paper lined or greased muffin tin. Sprinkle the tops with granulated sugar.

BAKE

Bake at 330-365°F for 28-35 minutes or until internal temperature reaches 205°F.

Cherry Almond Muffins

Cherry Almond Muffins
Approximate Yield: 30 – 5 ½ oz. muffins

BakeMark Products Used


Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco butter emulsion (#12195 1 gal)
Bakesense premium salad oil (#17067 1/35 lb)

Alternate Products Used


Westco vanilla creme cake mix (#38260 1/50 lb)
Bakemark almond emulsion (#56570 1/16 oz)

Directions


MIX

Mix the batter following the directions provided on the bag of Westco Ultra Rich Crème Cake Mix for a small batch.

Add ½ oz. Westco Almond Emulsion to the water before adding it to the mix.

Add 15 oz. of chopped maraschino cherries during the final mixing stage.

MAKE UP

Deposit 5 ½ oz. of batter into a large paper lined or greased muffin tin. Sprinkle the tops with granulated sugar.

BAKE

Bake at 330-365°F for 28-35 minutes or until internal temperature reaches 205°F.

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