Red Velvet Muffins with Vanilla Filling


Tegral Satin Red Velvet Egg Free 1000 gms
Water 400 gms
Oil 200 gms
Potassium Sorbate (optional to extend shelf life) 1.7 gms
Sorbitol (optional to extend shelf life) 20 gms
Glycerin (optional to extend shelf life) 50 gms
Cremfil Classic Vanilla (Center Filling) 150 gms


Mix Tegral Satin Red Velvet E.F, water, potassium sorbate, glycerin and sorbitol  for 1min on slow speed and 3 min on medium speed.

Add oil and mix for 1 min at slow speed.

Use a piping bag with Creamfil Classic Vanilla and center fill the muffins before baking, can also swirl the Creamfil Classic Vanilla on top of the Muffin as shown in the picture


Pour the batter into greased mould. Pipe with Bake Stable Cremfil Classic Vanilla In center as shown in Picture

Bake at 180°C for 25-30 min.


Red Velvet Vanilla Cream Muffins

Author: Chef Anuradha Mishra

Complexity level:  

Easy to make delicious egg free Red Velvet muffins with an indulgent vanilla cream filling