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BAKE TEMP : 160°C – 180°C
MIXING TIME : 8 MINS
BAKE TIME : 23 - 25 MINS (for muffins) / 35 - 40 MINS (for bar
PREP TIME : Approx. 55 Minutes
For Lemon Muffin Batter
For Topping & Garnish
Pre-Soaking the Multigrain Blend: Weigh 35g of SwissBake® Multskorn Brot 20 and combine it with 35g of water in a 1:1 ratio to prepare 70g of pre-soaked multigrain blend. Mix well & allow it to rest for 30–45 minutes. This soaking step softens the seeds and supports better flavour development before incorporation into the muffin batter.
Batter Mixing: In a mixing bowl of a planetary mixer fitted with a paddle attachment, add SwissBake® Lemon Crème Cake Mix and fresh eggs into the mixing bowl. Mix on slow speed for 1 minute, then increase to medium speed and mix for 3 minutes to build the initial aeration and batter cohesiveness. Scrape down the sides and bottom of the bowl. Add vegetable oil, the measured water for the muffin batter, and the 70g of pre-soaked multigrain mixture. Mix on slow speed for 1 minute, then increase to medium speed and mix for 3 minutes until a smooth, uniform, seed-speckled lemon muffin batter forms.
Baking: Deposit the prepared batter into lined muffin moulds or muffin trays. Fill each cavity with approximately 50g to 80g batter, or about three-fourths full, depending on the desired muffin size and mould capacity. Bake in a preheated convection oven or deck oven at 160°C to 180°C for approximately 23–25 minutes for muffins. If the same batter is scaled as a bar cake, bake for approximately 35–40 minutes. Do not use steam during baking.
Cooling & Finishing: Remove the baked muffins from the oven and allow them to cool completely on a wire rack. Once cooled, pipe or spoon a thin layer of bright strawberry glaze over the crown of each muffin. Generously sprinkle SwissBake® Rustic Decor seeds over the glaze to create a rustic seeded appeal.
