|ingredients||Sugar, wheat starch (gluten-free, <20 ppm gluten), fat-reduced cocoa, rice flour, egg, grape sugar, potato starch, antifreeze (disodium diphosphate, sodium bicarbonate, calcium phosphate), rapeseed oil, salt, vanillin, thickener (xanthan gum).
Allergists can respond to: Eggs
|Energy||1653 kJ / 390 kcal|
|– saturated fatty acids||0.60 g|
|– sugars||49.30 g|
|dietary Fiber||1.40 g|
TORO Chocolate muffins can be made as small muffins (16 pcs.) Or large muffins (8-10 pcs.). The muffins are airy and have a good taste of chocolate. They taste great, both with and without glaze. TORO chocolate muffins are gluten free.
1.Place the oven at 200 ° C (at hot air 190 ° C).
Mix together 1.5 dl water and 100 g melted butter or 1 dl liquid margarine. Mix with the bag’s content.
3.Pass the batter into small or large cupcakes. The shapes are filled approx. 3/4 full.
4.Step on the middle groove. Small muffins approx. 12 minutes, big muffins 15-20 minutes.