Why use Trex instead of Butter?
It’s soft and easy to whip giving an even bake
You can use 20% less in your recipes because it contains no water.
It’s dairy free
Trex is the only 100% vegetable baking fat.
Country of Origin
Suitable for vegetarians
Product life guaranteed for more than 1 month.
Preparation and Usage
No Colours or Preservatives
200g (7oz) plain flour
2 tsp baking powder
15g (1/2 oz) cocoa powder
50g (2oz) Trex, chilled
100g (4oz) light muscavado sugar
40g (1 1/2 oz) milk or dark chocolate chips
40g (1 1/2 oz) white chocolate chips
1 large egg
1 tsp vanilla extract
100ml (4fl oz) milk
100g (4oz) raspberries
Preheat oven to 200°C/Gas mark 6. Place 8 paper muffin cases into a muffin tray.
Sift the flour, baking powder and cocoa powder into a mixing bowl, then rub in the Trex. Stir in the sugar and most of the chocolate chips, reserving a few for decoration.
In a jug, beat together the egg, vanilla extract and milk.
Add to the dry ingredients with the raspberries and stir until just combined. Do not over-mix.
Spoon the mixture into the paper cases and sprinkle the leftover chocolate chips on top. Bake for 20-25 minutes until well-risen. Cool on a wire rack.
Vegetable Baking Fat
|Typical Values||per 100g|
|of which saturates:||35g|
|of which sugars:||0g|
Free From Artificial Preservatives