|Average nutrition information per 100 g prepared product||Carrot Cake Muffin Baking Mix|
|Energy||1117 kJ / 268 kcal|
|- of which saturated fats||1,9 g|
|- of which sugar||13 g|
|- of which polyhydric alcohols||6,9 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.
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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.