Product Description: Spelt-Chocolate Muffin Mix
Muffins are delicious little treats. In the past years, a number of muffin recipes have created for every occasion. The most famous are the blueberry muffins.
All you need is:
Without egg: margarine
With egg: butter, eggs, milk.
Baking without milk and eggs!
Traces of nuts, celery, sesame and soy may be found.
The cake mixes are made from organic ingredients and can be traditionally prepared with butter, eggs and milk. But it is interesting for people with allergies to bake these cakes without these allergens. Completely free of wheat, soy lactose and egg.
Ingredient list:
spelt, succrose, chocolate slivers, cocoa, sunflower lecithin, cornstarch, sodium-hydrogen carbonate, potassium hydrogen tartrate, sea salt, vanilla
: 13.04.2011
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Nutrient content: (100 g contain)
| Energy value | 1.682,00 | kj | | Calories | 397 | kcal | | Protein | 7,50 | g | | Fat | 5,50 | g | | Carbohydrates | 80 | g | | Carbohydrate unit | 8 | KHE |
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(Muffin mix for 12 muffins with egg or 10 muffins without egg.)
Package contains: 300 g muffin mix and 12 paper muffin forms
You add: either 2 eggs, 75 g butter, 75 ml milk or 100 g margarine and 100 ml water
Preparation with egg (with eggs, butter, milk)
1. Preheat the oven to 175° C with upper and lower heating (gas level 3)
2. Pour the contents of the package in a bowl.
3. Add 2 eggs, 75 g of soft butter and 75 ml of milk
4. Mix with a hand mixer for 2 minutes until the batter is creamy
5. Place 12 paper muffin forms in a muffin tin or on a baking sheet and fill them halfway with batter and bake for approx. 25 minutes
Please note:
For this recipe you may substitute margarine for butter. You may substitute rice milk, oat milk or soy milk for cow's milk.
Preparation without egg (with margarine and water)
1. Preheat the oven to 175° C with upper and lower heating (gas level 3)
2. Pour the contents of the package in the bowl
3. Add 100 g of melted margarine and 100 ml of cold water
4. Mix with a hand mixer for 2 minutes until the batter is creamy
5. Place 12 muffin forms in a muffin tin or on a baking sheet and fill them halfway with batter and bake for approx. 25 minutes
Please note:
This recipe (without egg) has to be combined with margarine. Please do not use butter. You may substitute rice milk, oat milk or soy milk for water.
Variations: You can bake a wide variety of muffins by simply adding extra ingredients. Add and mix the desired ingredients carefully after step 4.
Cocolate-Nut Muffins 50 g hazelnuts
Double Chocolate Muffins 50 g grated chocolate
Chocolate-Banana Muffins 1 small sliced banana
Chocolate-Fruity Muffins 125 g of frozen or drained fruit
Choco-Coconut-Rum Muffins 50 g shredded coconut, 1 tablespoon rum
Nutritional content: 100 g Spelt-Chocolate Muffin Mix contain:
Calorific value 1.682 kj Calorific value 397 kcal Protein 7.50 g Fat 5.50 g Carbohydrate 79.5 g
Due to production this product may have traces of other grains containing gluten, nuts, sesame, soy or milk constituents.
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