Lingonberry Muffin

You Will Need:

• 1 tub of Dawn^® Scoop & Bake Batter - Vanilla
• 100g Dawn^® Fruit Filling - Lingonberry Classic
• Dawn^® White Fudge Icing
• YIELD: 1 x 2kg tub = 18 x 100g muffins

Directions

• To begin mix around the Dawn^® Scoop & Bake Batter - Vanilla with a spatula or a spoon.
• Scoop out around 110g of the batter into muffin cases.
• Inject around 5g of the Dawn^® Fruit Filling - Lingonberry Classic into the middle of each mix (use a piping bag).
• It is important to take care, do not fill the muffins too deep, the fruit filling should be visible from the surface.
• Bake at 160°C fan oven / 190°C deck oven for 25-30 minutes. 
• Once cooled drizzle Dawn^® White Fudge Icing across the top of each muffin (warm up the icing a little to make this easier).