Milk chocolate muffin for those who prefer the classic flavours. Try it out, because it is easy but great!
Type / flavor:
Packing / weight:
150 ml milk, 2 egg, 80 g of melted butter
Mix the contents of the bottle with 2 eggs, 150 ml milk and 80 g melted butter. Put the mixture into a muffin-papered muffin tray. Bake at 170 ⁰C, in a preheated oven for 25-30 minutes. Let them cool before serving.
wheat flour, granulated sugar, brown sugar, milk chocolate 10 % (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier: soy lecithin, natural vanilla flavour), baking powder (stabilizer: disodium-pyrophosphate, raising agent: sodium-bicarbonate, corn starch).
The HACCP food safety system has been in practice since 2002, serving food safety and traceability obligations. IFS management system was introduced in 2007. The company has its own laboratory, which forms the basis of internal quality control.
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