Do you always look closely at the margins on each of your products? Whilst we all want to serve the best food we possibly can, it is also really important to make sure that the ingredients you are using aren’t making it impossible for you to actually make a profit on your most popular products.
This month we are looking at the ever popular muffin. Whilst white chocolate and raspberry sounds is undoubtedly a lovely combination, and a double choc chip muffin is a delight, have you have considered how much the ingredients in these recipes cost? Are you going to end up reducing the quantities to ensure you can turn a profit, ultimately reducing the quality of your offering? Or even end up selling it as a lost leader?
How about being a little creative – there are some delicious alternatives that can ensure that you please your customers as well as your bank manager. Options include Spiced Apple, Pear and Cinnamon and these lovely Banana and Bran Muffins. Give them a go and let us know what you think.
Banana Bran Muffins
Makes 35 – 40 Muffins
230g/8 1/2 oz butter
2o0g/7oz brown sugar
6 bananas, mashed
230ml/81/2 fl oz milk
2 tsp vanilla extract
4 large eggs
350g/12 1/2 oz wholemeal flour
200g/7 oz wheat bran
2 tsp baking powder
2 tsp bicarbonate of soda
1/2 tsp salt
Couple of handfuls of chopped walnuts, to taste
(two additional bananas for decoration if desired and a sprinkling of brown sugar)
Pre-heat the oven to 190c/375F/Gas 5 and line tins with 35 – 40 muffin cases
In a large mixing bowl, cream the butter and brown sugar with an electric whisk until fluffy. Add the eggs one at a time and continue to whisk. Then add the mashed bananas, milk and the vanilla and mix well with a wooden spoon.
Combine the flour, bran, baking powder, bicarbonate of soda and salt and fold into the banana mixture. Stir in as many walnuts as desired and spoon into each of the cases. To create even sized muffins you can weigh the mixture and then divide the amount by the number of muffins you plan to make. You’ll then need to place each muffin case on the scales and weigh in the correct amount of mixture. if you feel life is too short for that, just use your sight to get the mixture as evenly distributed as possible
If you want to add a finishing touch, thinly slice the remaining bananas and place a slice on top of each muffin, gently pressing into the mixture. Then sprinkle a small amount of brown sugar over each one
Bake for 20 – 25 minutes or until a skewer inserted into the centre of the muffins comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely.