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£0.55 per 100g



500g Gluten Free Muffin mix

4 eggs (250g)

175g vegetable oil

75g water


Add the liquids to the mix in a machine bowl and, using a beater, mix on slow speed for 3 minutes.  Scrape down well.  

Fold inclusions (e.g. nuts, fruit etc) into the batter prior to putting into baking cases on muffin trays (approx.. 75g of batter into each case).

Baking Guidelines; (ovens vary so please adjust times accordingly)

Bake: 180°C (360°F); 20 - 25 mins  

Sugar, potato starch, modified starch, palm oil, whey powder (from milk), raising agents: E 450, E 500; emulsifiers: E 481, E 472e, E 472b, E 475; salt, flavourings, thickener E 415, glucose syrup, skim milk powder

Milk and products thereof (including lactose). Packed in an environment where all allergens are present.

store in an airtight container in a cool, dry place away from strong odours and direct sunlight.

6 months when stored as described.  See use by date.