INGREDIENTS
sugar, rice flour, corn starch, potato starch, diphosphates: acidity regulator, sodium carbonates: raising agent, salt, aroma.
DESCRIPTION
Powdered dough concentrate for baking gluten-free muffins.
METHOD OF PREPARATION
Classic muffins:
Ingredients:
– 1 package of dough concentrate 280 g
– 2 EGGS
– 100 ml of oil
– 40 ml of water
For the vegan version, do not use eggs, first mix the contents of the bag with oil (100 ml), then add 60 ml of water and knead for about 3 minutes.
Execution:
Pour the contents of the bag into a dish, add EGGS, water, mix everything together. Finally, add the oil. Knead the whole thing with a mixer for about 3 minutes.
– Then put the dough into molds. Put the dough into the oven preheated to 180 degrees C and bake for 20-25 minutes. Remove and cool on a wire rack.
– The dough can be prepared and baked with various additions: fruit, dried fruit, chocolate, etc.
Carrot-cinnamon muffins
Ingredients:
– 1 package of cake concentrate 280 g
– 2 eggs
– 100 ml of oil –
40 ml of water
– 100 g of finely grated carrot
– 2 teaspoons Celiko gluten-free cinnamon sugar
Preparation:
– Pour the contents of the bag into a dish, add EGGS, water, cinnamon sugar, mix everything together. Finally, add the oil.
– Knead the whole thing with a mixer for about 3 minutes.
– Then add the finely grated carrot and mix gently.
– Put the dough into molds and put it in the oven preheated to 180 degrees Celsius and bake for 20-25 minutes. Remove and cool on a wire rack.
NUTRITIONAL VALUE IN 100 g OF READY PRODUCT
Energy value: 1655 kJ / 396 kcal
Fat: 21 g
, including saturated fatty acids: 0 g
Carbohydrates: 47.5 g
, including sugars: 21.5 g
Protein: 3.4 g
Salt: 0 .69 g
ALLERGEN INFORMATION
May contain: soy, milk and their derivatives.
RECOMMENDED STORAGE CONDITIONS
Store in a dry and cool place.