Contents
500g tin, makes approximately 12 muffins
Ingredients
Wheat Starch, Sugar, Chocolate Chips (18%) (Sugar, Cocoa Mass, Cocoa Powder, Emulsifier: Soy Lecithin), Egg replacer (Cornstarch, Thickening agents: E464 & E461, Colour: Beta-Carotene), Wheat Fibre, Vanillin Sugar, Baking Powder (Raising agents: E450 & E500, Cornstarch), Stabilisers: E461 & E412, Acid: Glucono Delta-lactone, Niacin, Vitamin B1, Vitamin B2, Vitamin B6, Folic Acid. For allergens, see ingredients in bold.
Cooking Instructions
-
place 12 paper cupcake cases in a muffin baking tray
-
pre-heat oven to 180°C
-
put Muffin-Mixx into a mixing bowl, add 250 ml of water and 200 g margarine
-
mix with a hand mixer to a smooth consistency
-
pour dough evenly into paper cupcake cases
-
bake muffins in the centre of the oven for approx. 25 minutes
-
when finished, let the muffins cool down for 10 minutes before removing from paper cupcake cases.
- Enjoy!
Storage
Store in a cool, dry place. Once open, reseal the tin
Nutritional Information
|
Unit | Per 100g of prepared product |
Per 67g of prepared product 1 tin = 12 muffins |
Energy |
kJ | 1510 | 1008 |
Kcal | 361 |
256 |
|
Fat |
g | 17 | 11 |
of which saturates | g | 5 |
3.6 |
Carbohydrates |
g | 21 | 34 |
of which sugars | g | 27 |
18 |
Fibre |
g | 3 | 2 |
Protein | g | 0.6 |
0.4 |
Salt |
g | 0.1 | 0.1 |
Sodium | g | 0.03 |
0.03 |
Further Nutritional Information
Unit |
Per 100g of prepared product |
Per 67g of prepared product 1 tin = 12 muffins |
|
Phenylalanine |
mg | 26 | 17 |
Tyrosine | mg | 22 |
14 |
Methionine |
mg | 18 | 12 |
Leucine | mg | 36 |
24 |