DOUBLE CHOC MUFFINS

You Will Need

2 eggs
2/3 cup (150mL) water
2/3 cup (150mL) milk
3 tablespoons (60mL) polyunsaturated vegetable oil
12 cup muffin pan

Preheat

Preheat oven to 180°C / 350°F (160°C fan forced). Lightly grease and flour muffin pan cups with gluten free flour.

Mix

Place muffin mix, eggs, water, milk and vegetable oil into mixing bowl. Mix with wooden spoon until ingredients are combined. Divide batter evenly between muffin cups.

Bake

Bake for 20 - 25 minutes. Muffins are baked if they spring back when lightly touched in the centre. Allow muffins to cool in pan for 5 minutes prior to transferring onto cooling rack.

Sugar, maize flour, chocolate chips (8.5%) [sugar, cocoa mass, cocoa butter, vegetable fat, milk solids, emulsifiers (322 from soy, 476), flavour], vegetable fats & oils [emulsifiers (471, 477), antioxidant (307)], cocoa powder (4.5%), raising agents (450, sodium bicarbonate), maize starch, non fat milk solids, natural flavours, salt, vegetable gums (guar, xanthan), mineral salt (500).

Contains: milk and soy.
May be present: peanuts and tree nuts.

When BASCO Double Choc Muffins are prepared according to standard pack directions (using polyunsaturated vegetable oil and whole milk).

Servings per package: 12
Serving size: 70g

	Average Quantity Per 70g Serving	Average Quantity Per 100g
ENERGY	938 kJ	1340 kJ
	(224 cal)	(321 cal)
PROTEIN	3.2 g	4.5 g
FAT - Total	9.3 g	13.3 g
- Saturated	3.1 g	4.4 g
CARBOHYDRATE	31.8 g	45.4 g
- Sugars	18.4 g	26.3 g
SODIUM	260 mg	372 mg
GLUTEN	NIL DETECTED