Butter Tart Muffin

Robin Hood^® Product: 13582 Robin Hood White Pudding Cake Base

YIELD: Approximate yield of 290 muffins at 140g (5oz)

Kg:	g:	Ingredient:	Lb:	oz:
20	0	Robin Hood White Pudding Cake Base	44	0
7	0	Whole Eggs	15	8
5	600	Vegetable Oil	12	6
4	0	Water	8	12
0	500	Butterscotch Flavour	1	2
3	600	Soaked Raisins	8	0

Equipment:
Mixer: 4 Speed upright with a paddle attachment.

Preparations:

1. Place Eggs, Oil, Butterscotch Flavour and Water into bowl, add the Pudding Cake base and mix for 1 minute on low speed.

2. Scrape bowl and paddle, mix for 4 minutes on 3rd speed. Add the Raisins on low speed for 30 seconds.

3. Deposit 140g (5oz) into lightly greased and paper lined regular sized muffin pan. Top with Pecan pieces.

4. Bake at 190°C (375°F) in a Conventional Oven for approximately 30 minutes. In a Rack Oven at 182°C (3 60°F) for 30-3 5 minutes.