Quality Natural Ingredients
Lower carb flour blend (rice, tapioca, lupin), no added sugar choc chips (20%) (cocoa solids, polydextrose, erythritol milk solids, inulin, soy lecithin, monkfruit, natural flavour, stevia leaf extract), erythritol (Non-GMO), vegetable fibre (corn), baking powder, natural flavours, xanthan gum, guar gum, salt.
To make 10 muffins, simple add:
1/3 cup light olive oil
1/2 cup of milk of choice
3 Easy Steps
1. preheat a fan forced oven to 160C. Prepare a muffin tray with 10 wrappers, or use a silicone tray.
2. In a large bowl whisk together eggs, milk and oil, then muffin mix. Stir well to combine. Portion batter into muffin wrappers.
3. Place tray in preheated oven and bake for 25-30 minutes until muffins spring back when touched. After baking, remove muffins from tray and place on cooling rack.
Storage - muffins are best eaten fresh on the day they are baked. Leftover muffins can be stored in an airtight container in the fridge (1-4C) for 2 days, or frozen (-18C) for 1 month.
Choc Chip muffin mix
Big hit for school lunches. I always add extra almond meal and an egg to the mixes. This worked really well and gave them a nice nutty flavour. Will buy again!
Bought this and the apple cinnamon and both are moist and tasty.
PBCo. Low Carb Baking
And No Sugar Added so a bonus! Glad you like these Anne!