Light and fluffy gluten free muffins make a great lunch box treat.
Ingredients
Maize Flour, Sugar, Apple Flavoured Pieces (10%) [Apple Juice (45%), Sugar, Dextrose (From Tapioca), Glycerine, Pectin, Apple Fibre (5%), Food Acid (Citric), Rice Flour, Natural Flavour, Mineral Salts (452, 516), Preservative (223)], Vegetable Oil, Glucose Syrup Solids (From Maize), Maize Starch, Non Fat Milk Solids, Raising Agents (450, Sodium Bicarbonate), Milk Protein, Salt, Emulsifiers (Soy Lecithin, 471, 477), Natural Flavours, Vegetable Gums (Guar, Xanthan), Cinnamon, Antioxidant (306), Mineral Salt (339), Natural Colour (Annatto).
Made on equipment that also processes Egg, Milk, Peanuts and Tree Nuts.
Apple & Cinnamon Muffins directions
You will need:
1 BASCO Apple & Cinnamon Muffin Mix (500g)
2 Eggs
? Cup (150mL) Water
? Cup (150mL) Milk
3 Tbsps (60mL) Polyunsaturated Vegetable Oil
1 x 12 Cup Muffin Pan
1. Preheat oven to 180°C/350°F (160°C fan forced). Grease and flour round muffin pan with gluten free flour, or lightly grease non-stick muffin pan.
2. Place muffin mix, eggs, 3 Tbsps vegetable oil, ? milk and ? water into a mixing bowl. Mix using a wooden spoon until all ingredients are combined. Divide batter evenly between the muffin cups.
3. Bake for 20 – 25 minutes. Muffins are baked if they spring back when lightly touched in the centre. Stand muffin pan for 5 minutes, before inverting onto a cake cooler.
