All you need is: 2 large eggs, 6 scoops of water (150ml), 1.5 scoops melted coconut oil, and a muffin tray lined with 9 muffin cases
Prep: Preheat the oven to (200°C / 180°C Fan / 400°F / Gas Mark 6). Melt 2 large tablespoons of coconut oil and allow it to cool for 1 minute. Add the muffin cases to the tin.
Make: Mix the eggs, water, coconut oil (1.5x scoops), and the whole pouch of muffin mix together until well blended. Spoon the mixture evenly into 9 muffin cases.
Bake: Bake in the center of the oven for 14-16 minutes or until a toothpick comes out clean.
Bakers Tip - To ensure accurate measurement of the coconut oil, add two large tablespoons to a jug and heat in the microwave for 30 seconds until melted. Once in liquid form, you can measure out 1.5 x scoops to add to the mix.
If you have any questions our nutrition specialists are ready to support you, so feel free to send us an email on [email protected] to find out more information on our Slender Muffins.
Nutritional Values | |||
Energy kJ | 1498.6kJ | 249.8kJ | 536.1kJ |
Energy kcal | 358.9kcal | 79.6kcal | 128.1kcal |
Fat | 7.5g | 1.7g | 6.7g |
Of which saturates | 0.8g | 0.2g | 3.9g |
Carbohydrate | 61g | 13.5g | 13.5g |
Of which sugars | 1.6g | 0.4g | 0.4g |
Fiber | 6.6g | 1.5g | 1.5g |
Protein | 15.8g | 3.5g | 4.8g |
Salt | 1.8g | 0.4g | 0.4g |
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Flaxseed, Whey Protein Concentrate (Milk), Raising Agents (Sodium Bicarbonate, Calcium Phosphate), Natural Flavouring, Salt, Cinnamon, Malt Extract (Barley), Sunflower Lecithin (Emulsifier), Sweetener (Sucralose).