Carrot Cake Muffin Baking Mix
Carrot Cake Muffin Baking Mix
Carrot Cake Muffin Baking Mix
Carrot Cake Muffin Baking Mix
Carrot Cake Muffin Baking Mix

Carrot Cake Muffin Baking Mix

Low Carb*, Gluten free, Vegan, Source of protein, High fibre, Low Sugar**
£4.49 Regular price
/
Quantity

 

We have carrots, and quite a lot too! And is it even Easter if you don’t have a yummy sweet treat? With 39% less carbs*, our delicious carrot cake muffins are perfect for indulging with a clear conscience this Easter. These lovely little cakes with extra carrots and almonds are a great source of protein and also contain less sugar**. They're the perfect alternative to the usual Easter "sugar bombs". Grab yours now while you still can! They're limited edition and way too delicious to miss.

Contents: Carrot Cake Muffin Baking Mix (250g for 6 muffins)

*Reduced carbohydrates. Contains up to 39% fewer carbohydrates compared to common sponge cake.

**Reduced sugar. Contains up to 35& less sugar compared to common sponge cake.

 

Average nutrition information per 100 g prepared productCarrot Cake Muffin Baking Mix
Energy1117 kJ / 268 kcal
Fat14 g
- of which saturated fats1,9 g
Carbohydrates28 g
- of which sugar13 g
- of which polyhydric alcohols6,9 g
Fiber6,6 g
Protein11 g
Salt0,5 g

Ingredients: Soy flour, carrots 14%, coconut blossom sugar, sweetener: erythritol, almonds 10%, corn starch, coconut flour, golden flaxseed flour, baking powder (acidifier: wine stone, raising agent: sodium bicarbonate, release agent: corn starch), cinnamon. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

 

Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.
 

1. PREHEAT. Preheat the oven to 175°C top/bottom heat. 

2. MIX. Combine the entire baking mixture with 30 ml of oil and 180 ml of soy drink (or another milk alternative) in a mixing bowl. Mix thoroughly. 

3. BAKE. Divide the muffin mixture between 6 muffin tins in a muffin tray and bake for approx. 30 minutes in the lower third of the oven. 

4. COOLING. Allow the muffins to cool in the tin and enjoy. 

Bon Lizzappetit!

Average nutrition information per 100 g prepared productCarrot Cake Muffin Baking Mix
Energy1117 kJ / 268 kcal
Fat14 g
- of which saturated fats1,9 g
Carbohydrates28 g
- of which sugar13 g
- of which polyhydric alcohols6,9 g
Fiber6,6 g
Protein11 g
Salt0,5 g

Ingredients: Soy flour, carrots 14%, coconut blossom sugar, sweetener: erythritol, almonds 10%, corn starch, coconut flour, golden flaxseed flour, baking powder (acidifier: wine stone, raising agent: sodium bicarbonate, release agent: corn starch), cinnamon. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

 

Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.
 

1. PREHEAT. Preheat the oven to 175°C top/bottom heat. 

2. MIX. Combine the entire baking mixture with 30 ml of oil and 180 ml of soy drink (or another milk alternative) in a mixing bowl. Mix thoroughly. 

3. BAKE. Divide the muffin mixture between 6 muffin tins in a muffin tray and bake for approx. 30 minutes in the lower third of the oven. 

4. COOLING. Allow the muffins to cool in the tin and enjoy. 

Bon Lizzappetit!

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