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Strawberry and Basil Muffins

Coconut Mousse Mini Muffins


  • Strawberry & Basil Muffin Batter 1800g
  • Glossy Icing - 190g
  • Fresh Strawberries
  • Basil Leaves

Basic Recipe

1. Strawberry & Basil Muffin Batter
  • DAWN® Extra Moist Plain Muffin Base 1000g
  • Water 500g
  • Vegetable Oil 300g
  • DAWN® Strawberry Compound 100g
  • Basil - Dry or Fresh Chopped (as required)

Total 1800g

2. Strawberry Icing
  • DAWN® Glossy Icing - White 180g
  • DAWN® Strawberry Compound 10g


Scoop Strawberry & Basil Muffin Batter into muffin cases.

Bake at 190°C for 30-35 minutes and leave to cool.

Heat up the strawberry icing to 30°C.

Inject the muffins with approx.10g strawberry icing and then top them too.

Sprinkle with chopped basil and place a halved fresh strawberry and a basil leaf on top of the glossy icing or decorate as desired.

Working Method

1. Strawberry & Basil Muffin Batter

Mix all ingredients with a flat beater for 1 minute on slow speed and then 3-4 minutes on medium speed.

2. Strawberry Icing

Combine the DAWN® Glossy Icing - White with DAWN® Strawberry Compound and mix well.


MAKES: 18 muffins (100g)