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.
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.
Average Quantity Per 100g |
Per 100g Baked Product* |
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*When prepared in accordance with the recipe.
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At Whisk & Pin, our mission is to produce 100% of the time without exception, products that are premium grade and absolutely delicious. In order to achieve this, our aim is to bring together the best of everything – from the people we work with to the wholesome Australian products we use. As part of our social and economic sustainability, we always use non-GM, and Australian wholesome ingredients wherever possible. However, when Australia cannot supply, we will source internationally to the same standard to ensure we are always working in-line with our mission.