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9/9/2010    Product Search    New Products    Product Overview    Product FAQs    Kosher Certificates    Recipes    Trends    Glossary       Recipes - Hazelnut Banana Muffins Ingredients   Ingredient Name Amount Kg Amount Lb Amount Oz Trans Fat Free Extra Moist Cream Cake #4329 4 6 Margarine or oil 1 5 Whole eggs 1 8 Water 10 Embassy Banana Emulsion #3015 4 Bananas, crushed 1 8 Hazelnuts, sliced 7 Method: Use paddle attachment Place margarine or oil, eggs, water, emulsion and mix in mixing bowl. Mix for 1 minute on low speed. Scrape down bowl. Mix on medium speed for 4 minutes. Add bananas and hazelnuts, mix an additional 2 minutes on low speed. Scrape down the bowl and give batter a mix by hand. Place 185 g (6.5 Oz.) of batter into paper lined jumbo muffin pans. Bake for 30-40 minutes at 350F (180C). Note: Yield: 24-26 jumbo muffins. Note: This recipe can also be used for loaf cake, round cakes or bundt cakes.