SAVORY MUFFIN MIX 340G

RRP $13.95

$12.90

SAVE $1.05 (8%)

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Ingredients

Kibbled sunflower, almond meal, lupin, wheyprotein, coconut flour, baking powder (gluten free), salt, herbs & spices.

CONTAINS ALMOND, LUPIN AND MILK.
May contain pieces of other nuts and sesame.

Made with love in Australia from over 90% Australian Ingredients.

Nutritional Info

Servings per package: 10
Serving size: 134 g (1 muffin)

	per serve	per 100g of mix
Energy	1176kJ 280Cal	1866kJ 444Cal
Protein, total	23.2g	29.0g
- gluten	0mg	0mg
Fat, total	17.5g	29.8g
- saturated	4.3g	3.2g
Carbohydrate	4.0g	8.8g
- sugars	1.8g	3.5g
Dietary Fibre	8.3g	18.1g
Sodium	644mg	744mg

^Nutritional values are based on using egg whites and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients.

To prepare ten Spinach & Feta Muffins, you will need:

• 1 ¼ cups of water (315 ml)
• 3 whole extra large eggs or 150 ml egg whites
• 2 grated zucchini (250 g)
• 100 g chopped spinach
• 250 g chopped feta
• Sun dried or cherry tomatoes for decoration (optional)

Prepare
Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

Mix
Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs, spinach (if frozen/thawed ensure moisture squeezed out), zucchini & feta. Pour this wet mix into the dry muffin mix and gently fold until just combined.

Portion
Using a tablespoon, portion mix into the 10 muffin wrappers. Decorate with tomatoes if desired.

Bake
Place on the top shelf of preheated oven, and bake for 40-45 minutes. Rotate tray at halfway to ensure even baking. Remove tray from oven and place muffins on a cooling rack.

Storage
Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.