Preparations for muffins and other delicacies

Discover our preparations for muffins, shortbread, brownies and other sweet delicacies. Easy to cook, fun and above all delicious. MANUAL Muffins: Add: 2 eggs, 90g butter, 100ml milk Preheat the oven th.6 (180°C). Pour the mixture into a bowl with the eggs, melted butter and milk. To mix everything. Pour the batter into a previously greased muffin tin or a silicone mold. Bake for 15 to 20 minutes. Brownies: To add: 3 eggs, 1 sachet of vanilla sugar, 120g of salted butter Preheat the oven to th.6 (180°C). To melt the butter. Mix the eggs with the vanilla sugar and the butter. Then pour in the mixture and mix gently. Pour the batter into a rectangular and buttered mold. Bake 30 mins. Leave to cool and cut. My little coulants: To add: 3 eggs, 150g of butter Preheat the oven to 200°C. Remove the caramels from the jar. Melt the chocolate and the butter. In a bowl, combine the preparation and the eggs. Add the chocolate/butter mixture to the preparation. Divide the batter into small molds (muffin molds). Cut the caramels in 2 and put one half in each muffin. Bake for 10/12 minutes at 200°C. Remove from the oven, leave to rest for 10 minutes then unmold. Shortbread: To add: 90g of butter, 1 egg yolk, 3 tablespoons of milk To be prepared 48 hours in advance. Pour the contents of the jar into a salad bowl. Mix, then add the fresh butter in pieces. Knead to obtain a coarse shortbread then add the egg yolk and 3 tablespoons of cold milk, work for 5 to 10 minutes with your hands until the dough is soft and no longer sticks to your fingers (if this is the case, add 1 tablespoon of flour). Roll up and film. Reserve 48 hours in the refrigerator. Go out 15 minutes before working it. Preheat the oven th.6 (180°C). Flour the work surface, and roll out the dough to 2 to 3 mm. Cut out with a cookie cutter. Place the speculoos on a baking sheet lined with baking paper. Bake 10 to 12 minutes. General instructions to be adapted for each preparation: refer to the container. INGREDIENTS Preparation for muffins with blueberry chips and blueberry flavor (net weight 400g): Wheat flour, sugar, blueberry chips 10% (sucrose, blueberry puree 32%, apple, gelling agent: E401, stabilizer: E341ii, flavourings, carrot concentrate black, acidity regulator: E330), baking powder (sodium acid pyrophosphate: E450i, baking soda: E500ii, wheat starch. May contain traces of soy, milk, sesame), blueberry flavor <1%, colorings : E163-E151-E120, barley malt extract. Preparation for chocolate chip muffins and chocolate flavor (net weight: 405g): Wheat flour, sugar, dark chocolate >10% (sugar, cocoa mass 49%, cocoa butter 18%, emulsifier: sunflower lecithin, flavor vanilla), baking powder (sodium acid pyrophosphate: E450i, baking soda: E500ii, wheat starch. May contain traces of soy, milk, sesame), cocoa powder, chocolate flavor <1%. Preparation for muffins with caramel chips and peanuts (net weight: 450g): Wheat flour, sugar, caramel chips >5% (salted butter caramel 53.99% (sugar, glucose syrup, concentrated butter, liquid cream, water , salt, emulsifier: E322), sucrose, water, natural glycerol, oat fibres, gelling agent: sodium alginate, stabilizer: di-calcium phosphate, salt, natural flavors, acidity regulator: citric acid, coloring: caramel) , shelled peanuts >5%, baking powder (sodium acid pyrophosphate: E450i, baking soda: E500ii, wheat starch), caramel flavor <1%, malted barley extract. Possible traces of sesame and sulphites. Preparation for muffins with raspberry nuggets and pistachio flavoring (net weight 410g): Wheat flour, sugar, raspberry nuggets 5% (raspberry puree, sucrose, apple, pineapple fibre, flavouring, acidity regulator: E330, gelling agent : E401, stabilizer E341(ii), colour: E163), pistachios, baking powder (sodium acid pyrophosphate: E450i, baking soda: E500ii, wheat starch. May contain traces of soy, milk, sesame), flavor pistachio <1%, dyes: E102*-E131. Preparation for brownies with chocolate chips and speculoos powder (net weight 390g): Wheat flour, brown sugar, speculoos powder 10% (wheat flour, candy sugar, non-hydrogenated vegetable fats, raw cane sugar, soy flour , invert sugar, sodium hydrogen carbonate, cinnamon, nutmeg), white chocolate 5% (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soy lecithin, natural vanillin flavor), dark chocolate 5 % (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, vanillin), baking powder (sodium acid pyrophosphate: E450i, baking soda: E500ii, wheat starch. May contain traces of soy, milk , sesame).* Preparation for milk chocolate cakes and salted butter caramels (net weight: 335g): Milk chocolate >50% (sugar, whole milk powder 20%, cocoa mass 19%, cocoa butter 12%, skimmed milk powder 3 %, emulsifiers: soy lecithin, E476, vanillin (31% minimum cocoa)), sugar, wheat flour, salted butter caramels >5% (glucose syrup, sugar, sweetened condensed milk, fresh butter (milk) ( 10%), milk powder, Guérande salt (0.8%), Guérande fleur de sel (0.3%)), cocoa powder, chocolate flavor. * E102 dye may have adverse effects on activity and attention in children. Manufactured in a factory that uses cereals containing gluten, milk-based products, soy-based products and nuts. Store at room temperature, away from heat, light and humidity.