1000 g GLUTEN-FREE MUFFIN
310 g Vegetable oil 440 g Water
300 g GLUTEN-FREE COOKIE
100 g Margarine
Prepare the crumble by mixing GLUTEN-FREE COOKIE and margarine to a crumbly structure.
3-4 min in medium speed using a spatula.
Weight: 60 g of muffin batter per muffin, add crumble on top before baking.
Oven temp.: 180°C
Baking time: Approx. 20-22 min
Sugar, water, potato starch, rapeseed oil, egg powder, margarine (palm oil, water, rapeseed oil, salt, emulsifier (E471, E322), flavour,
acidity regulator (E330), colour (E160a), vitamin A), tapioca starch, rice flour, brown sugar, dried glucose syrup, modified starch (E1422),
raising agent (E450, E500), coconut oil, salt, dextrose, glucose syrup, psyllium fibre, flavour, milk protein, stabiliser (E415).
Milk and egg
Nutritional values per 100 g
Energy 1867 kJ / 446 kcal
Fat 24 g
-of which saturates 4.5 g
Carbohydrate 54 g
-of which sugars 28 g
Fibres 0.2 g
Salt 1.2 g
This information is intended as a guideline.
It is your responsibility to obtain updated information from Credin A/S at any time.