Each 50g serving (one cupcake) contains
Of an adult’s guideline daily reference intake
Preheat fan assisted oven to 140°C/285°F. Non fan
assisted oven to 160°C/320°C or gas oven to Gas Mk 3.
Beat together the above ingredients and then add
this mix. Stir together until smooth and leave for
two minutes to thicken a little.
Place cases into muffin/cupcake tin. Fill the cases
almost to top. Bake muffins for 40 minutes (cupcakes
25 minutes). Check for doneness, ovens vary, so they
may need a little longer. Leave to cool.
For a richer, luxury muffin, substitute
the 200ml of nut milk and the 2
tablespoons of olive oil, with 150ml
of mild olive oil and 125ml of water.
STANDARD RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1473, Energy kcal 352, Protein 11.9g, Carbohydrates 32.0 g; of which Sugars 2.1g, Fat 17.4g; of which Saturated fat 4.3g; Monounsaturated fatty acids 8.9g; Polyunsaturated fatty acids 3.4g, Fibre 9.9g, Sodium 215 mg, Omega-3 0.4g
LUXURY MUFFINS - TYPICAL VALUES PER 100g
Energy kJ 1726, Energy kcal 415, Protein 13.3g, Carbohydrates 27.8g; of which Sugars 1.5g, Fat 26.2g; of which Saturated fat 4.2g; Monounsaturated fatty acids 17.1g; Polyunsaturated fatty acids 4.2g, Fibre 5.4g,Sodium 170mg, Omega-3 0.4g
Almond meal, xylitol, cocoa (11%), chia seeds (5.5%), coconut flour, baking powder.
CONTAINS NUTS. Egg substitutes may be used instead of fresh eggs for those with egg allergies.
NOT SUITABLE FOR PETS
Store mix in a cool dry place away from sunlight and odours. Baked muffins can be cooled, sealed and stored in fridge for several days. To freeze place in sealed container for up to 3 months.
non-dairy and no sugar
108 cals in cupcake size (18 muffins )
A great kids activity - Makes 40 cakes
Ready in 45 minutes - Makes 9 large muffins or 18 cupcakes
Ready in 45 mins
Ready in 30 mins makes 9
Ready in 25-30 mins