Making home-made treats for lunch boxes and afternoon teas shouldn't be a chore - but it so often feels like one. We make it super easy, with a fully made muffin mix, ready for dolloping into muffin cases and baking. First we mix the dry ingredients, then quickly fold in the liquid ingredients and fruit - then snap-freeze the mixture. Perfect for lunchboxes - and cake-stalls!
Self-raising flour, pear, blueberries, egg, rice bran oil, milk, caster sugar, salt, cinnamon, vanilla extract.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER MUFFIN | |
| ENERGY | 1119kj | 1086kj |
| PROTEIN | 4.9g | 4.7g |
| FAT TOTAL | 10.7g | 10.4g |
| - SATURATED | 2.8g | 2.7g |
| CARBS | 36.6g | 35.5g |
| - SUGARS | 16.1g | 15.6g |
| SODIUM | 320mg | 311.4mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
A cup of coffee or a glass of milk!
Please note: this is a raw mix and should be fully cooked before consumption. Although this mix is frozen, it remains soft - it is still at a safe temperature.
Defrost fully, then spoon mixture into paper-lined muffin trays and sprinkle with brown sugar. Bake in a preheated 200C oven for 20-25 minutes. Makes 12 medium muffins.
Freezing/defrost information: defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 24 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
