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BASCO Gluten Free
Double Choc Muffin Mix

BASCO's Double Choc gluten free muffins are so delicious and can be made in 3 easy steps.

product-hero-choc-muffin

Nutritional Information

When prepared according to standard pack directions using polyunsaturated vegetable oil and whole milk.

Servings per package: 12
Serving Size: 70g per muffin
  Average Quantity per 70g Serve Average Quantity per 100g Serve
Energy 959kJ
(229 Cal)		 1370kJ
(327 Cal)
Protein 2.6g 3.7g
Fat
- Total
- Saturated		  
31.0g
12.1g		  
44.3g
21.5g
Carbohydrates
- Total
- Sugars		  
31.0g
15.1g		  
44.3g
21.5g
Sodium 304mg 435mg
Gluten Nil Detected

Ingredients

Maize Flour, Sugar, Chocolate Chips (10%) [Sugar, Cocoa Mass, Cocoa Butter, Butter Oil, Emulsifiers (Soy Lecithin, 475), Flavour], Vegetable Oil, Maize Starch (Contains Traces of Sulphites), Cocoa Powder (4.5%), Glucose Syrup Solids (From Maize), Non Fat Milk Solids, Raising Agents (450, 500), Milk Protein, Natural Flavours, Salt, Emulsifiers (Soy Lecithin, 471, 477), Vegetable Gums (Guar, Xanthan), Mineral Salt (339), Antioxidant (306).

Made on equipment that also processes Egg, Milk, Peanuts and Tree Nuts.


Double Choc Muffin Mix directions

  • You will need:
  • 1 BASCO Double Choc Muffin Mix (500g)
  • 1 Egg
  • ¾ Cup (150mL) Water
  • ¾ Cup (150mL) Milk
  • 60mL (3 Tbsps) Polyunsaturated Vegetable Oil
  • 1 x 12 Cup Muffin Pan
  • 1. Preheat oven to 180°C/350°F (160°C fan forced). Grease and flour round muffin pan with gluten free flour, or lightly grease non-stick muffin pan.
  • 2. Place muffin mix, egg, 3 Tbsps vegetable oil, ¾ cup milk and ¾ cup water into a mixing bowl. Mix using a wooden spoon until all ingredients are combined. Divide batter evenly between the muffin cups.
  • 3. Bake for 20 – 25 minutes. Muffins are baked if they spring back when lightly touched in the centre. Stand muffin pan for 5 minutes, before inverting onto a cake cooler.