Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Milk | 3½ cups (28 oz) | 2 cups (1¾ quarts) |
| Fruity Rice Cereal | 1½ cups (3 oz) | 3 cups (6 oz) |
| Optional: Fruity Rice Cereal, crushed | As needed | As needed |
| [EXTRA INGREDIENTS] | ||
| Powdered Sugar | 1 cup (4 oz) | 2 cups (8 oz) |
| Milk | 2 Tbsp | 1/4 cup (2 oz) |
| INSTRUCTIONS | |
| MUFFINS | |
| 1 | Add milk and fruity rice cereal to large bowl or pitcher. Steep for 15 minutes. Strain milk, do not discard cereal. Set aside. |
| 2 | Use a mixer with paddle attachment. |
| 3 | For a 5lb batch, add 40 oz of steeped cereal milk to mixing bowl. Add Crème Cake Mix. |
| 4 | Blend on low speed* for 1 minute. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on medium speed** for 3 minutes. |
| 7 | Add steeped cereal to batter and gently stir by hand. |
| 8 | Scale into greased or paper-lined muffin pans. |
| 9 | Optional: Top with crushed cereal. |
| 10 | Bake according to the table below. |
| MILK GLAZE | |
| 1 | Mix all ingredients together. |
| 2 | Drizzle glaze over cooled muffins. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard muffin | #20 scoop (1.87 oz) | 300°F 22 – 26 minutes | 350°F 24 – 28 minutes | 73 |
| Mini muffin | #40 scoop (0.75 oz) | 300°F 12 – 15 minutes | 350°F 16 – 19 minutes | 185 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.