Muffin Cake

Mix the pastry premix, milk, and whole egg liquid until a smooth and even batter is formed. Add the melted butter and mix well, then transfer the batter into a piping bag.

Prepare 4-5 small pudding cups with paper liners. Fill each cup with approximately 35-40g of batter and sprinkle chopped almonds on top.

Bake at 170-180°C for 17-20 minutes or until the surface turns golden brown.