Gluten free muffin with blurberry

Recipe:

1000 g GLUTEN-FREE MUFFIN

310 g Vegetable oil

440 g Water

 

Procedure:

150 g Blueberries

Mixing time: 3-4 min in medium speed using a spatula.

Add blueberries at the end of the mixing time.

Weight: 70 g per muffin

Oven temp.: 180°C

Baking time: Approx. 20-22 min

 

Ingredients:

Sugar, potato starch, rapeseed oil, water, 9% blueberry, egg powder, dried glucose syrup, modified starch (E1422),

coconut oil, raising agent (E450, E500), salt, glucose syrup, milk protein, flavour.

 

Allergens:

Milk and egg

 

Nutrition:

Nutritional values per 100 g

Energy 1669 kJ / 399 kcal

Fat 22 g

-of which saturates 2.9 g

Carbohydrate 47 g

-of which sugars 25 g

Fibres 0.4 g

Protein 3.1 g

Salt 0.98 g

 

This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.

 

 

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