Gluten free muffin with crumble

 

Recipe:

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.


Procedure:

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


Ingredients:

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).

 


Allergens:

Milk and egg


Nutrition:

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

3.4 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.

 

 

 

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