Gluten-free self-raising flour (maize starch, tapioca flour, rice flour, raising agents: glucono delta lactone, sodium bicarbonate, vegetable gum: guar gum), Belgian dark chocolate 30% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla), caster sugar, cocoa powder, buttermilk powder, brown sugar, egg white powder, pure vanilla powder.
This product is produced on the same equipment as other products containing nuts.
| Origin | Australia |
| Brand | |
| Barcode | N/A |
| Product Code | MUF BC |
| Average qty: | per serve | per 100g |
|---|---|---|
| Energy | 0kJ | 1780kJ |
| Protein | 0g | 8.5g |
| Fat, total | 0g | 11.7g |
| - saturated | 0g | 7.0g |
| Carbohydrate | 0g | 69.0g |
| - sugars | 0g | 40.8g |
| Sodium | 0mg | 288mg |
Pre-heat oven to 180°C. Line a muffin tin with 8 muffin cases. Empty contents into a mixing bowl, making a well in the centre. In a separate bowl whisk together 1 egg, 150ml of full cream milk and 170ml of vegetable oil. Pour wet ingredients into dry ingredients and hand mix until combined. Spoon into muffin cases and bake for 20-25 minutes or until done.
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