Your blank canvas for fluffy muffins. Add the wet ingredients, fold through your favourite add-ins, and bake a dozen.
What's in the mix: organic khorasan wheat flour, organic raw sugar, organic panela sugar, baking powder (raising agents 450, 500, cornflour), Celtic sea salt, vanilla bean powder.
You'll add at home: ½ cup butter, 60ml light-flavoured oil, ¾ cup milk, 2 eggs, plus any add-ins (choc chips, berries, dates, nuts, grated apple, mashed banana). Vegan/dairy-free: use plant butter, plant milk + 2 flax eggs.
How to make it: Preheat oven to 190°C. Melt the butter, then add the oil and milk and whisk in 2 eggs. Add the mix to a bowl, make a well in the middle and fold in the wet ingredients — don't over-mix. Fold in your add-ins. Spoon into 12 muffin cases and bake 18–20 mins. Cool slightly and enjoy — they freeze well for lunch prep.
Good to know: Vegan & dairy-free base (stays vegan with the plant swaps above). Contains wheat (gluten). Made in a facility that also handles tree nuts and gluten. Makes 12 serves · Net 420g.
Nutrition (mix as sold)
|
|
Per serve (35g) |
Per 100g |
|
Energy |
510 kJ |
1460 kJ |
|
Protein |
3.0 g |
8.5 g |
|
Fat, total |
0.5 g |
1.3 g |
|
– saturated |
0.1 g |
0.2 g |
|
Carbohydrate |
26.7 g |
76.2 g |
|
– sugars |
13.0 g |
37.1 g |
|
Sodium |
213 mg |
608 mg |
▶ Watch the how-to: Scan the QR code on your pack. [YouTube link — Basic Muffin Base]
