Vanilla Muffin Baking Mix
Reduced carbohydrates. Contains up to 33% fewer carbohydrates compared to common sponge cake
You’ll get a warm whiff of vanilla when you whip our deliciously moist muffins out the oven. The coconut blossom sugar gives these muffins and irrestibly rich caramel taste. Tempted?
Contents: Vanilla Muffin Baking Mix (210g)
Average nutrition information per 100 g | Low Carb* Vanilla Muffin Baking Mix |
---|---|
Energy | 958 kJ / 231 kcal |
Fat | 14 g |
- of which saturates | 2,3 g |
Carbohydrate | 31 g |
- of which sugars | 4,1 g |
- of which polyols | 21 g |
Fibre | 8,3 g |
Protein | 12 g |
Salt | 0,03 g |
Ingredients: Sweetener: erythritol, SOY flour, coconut flour, golden flaxseed flour 8,4%, corn starch, baking powder (acidifier: wine stone, raising agent: sodium bicarbonate, release agent: corn starch), coconut blossom sugar, ground vanilla 0,17%.
All agricultural raw materials come from certified organic cultivation.
*Reduced carbohydrates. Contains up to 33% fewer carbohydrates compared to common sponge cake.
Durability: Minimum shelf life of 14 days - Store in a cool and dry place.
Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.
Preparation:
1. PREHEAT. Preheat the oven to 175°C top/bottom heat.
2. MIX. Combine the entire baking mixture with 30 ml of oil and 150 ml of soy drink (or another milk alternative) in a mixing bowl. Mix thoroughly.
3. BAKE. Divide the muffin mixture between 6 muffin tins in a muffin tray and bake for 25-30 minutes in the lower third of the oven.
4. COOLING. Allow the muffins to cool in the tin and enjoy. Bon Lizzappetit!