a.  Corner Bakery Muffins:

i.  The Corner Bakery Muffins are available in a tubeset format.  A tubeset contains a batter that requires nothing to be added at all.  The muffin batter just needs to be squeezed into a muffin cup and is then ready to be baked.

ii.  Ideally there should be 3 or more variants of muffins available to customers.  The Muffins are available in 7 flavours: Blueberry, Vanilla, Chocolate, Red Velvet, Cappuccino, Carrot & Lemon Poppy Seed.

iii.  Generally the 3 most popular flavours are Chocolate, Cappuccino and Blueberry.

b.  Preparation (Night before):

i.  The evening before, your muffins need to be defrosted so that the muffins are available to customers early in the morning.

ii. Using your Day Control Sheet, calculate how many muffins of each variant need to be made for the morning.  Round up to the nearest 10 and document this on your day control sheet.

iii.  Remove sufficient muffin tubesets in accordance with your day control sheet from the freezer and place them in the fridge to defrost overnight.

c.  Baking the 135g Muffins:

i.  First thing in the morning, turn on the oven and set the temperature to 180  degrees Celsius.  This will give the oven time to get to temperature whilst you are preparing the muffins.

ii.  Remove the muffin tubesets from the fridge and ensure that the batter is fully defrosted.

iii.  Place the 10 Muffin 135g BRANDED tulip cups into the muffin baking tray.

iv.  Gently squeeze enough batter into each 135g muffin cup so that the batter is about 2cm from the top of the muffin cup.  If it goes higher than this you will be wasting product and the product will not look good once baked.

v.  Once all 10 muffins have been squeezed into the muffin tulip cups, check that the oven has reached 190 degrees Celsius.  If the oven is at the correct temperature, place the muffin tray into the oven and close the door.

vi.  After 15 minutes, open the oven door to ensure that the muffins are fully baked.  If they have not risen properly, then bake for another 5 minutes.  Otherwise remove them from the oven and place them in an open area to cool.

d.  Dressing the Muffins:

i.  Place a small amount of icing sugar into a sieve.

ii.  Hold the sieve about 20cm above the muffins and lightly sprinkle each muffin with the icing sugar by gently tapping the base of your hand against the sieve

iii.  The application of the icing sugar is for visual appeal and not for taste.

e.  Merchandising:

i.  Immediately place the muffins into the ambient display.  Muffins (all dough) must not be held in an environment colder than 18 degrees Celsius.  Dough product (eg:  Muffins) will age 3 times faster in a chilled environment .

ii.  Ideally, muffins must be baked and merchandised in the morning and not be held in the display for longer than 24 hours.  (Using your Day Control Sheet is critical)