RECIPE 1000g Mix 345g Egg 310g Saladin Oil 415g Water METHOD Place mix in a bowl fitted with a beater. Add egg and half the water for 1 minute on first speed. Scrape down. Mix for 3 minutes on second speed. Add oil and remaining water over 1 minute on first speed. Scrape down. Mix for 3 minutes on second speed. Scale at 100g into prepared muffin cases. Bake at 190c (375f) for approximately 30-35 minutes. Suitable for Vegetarians Ingredients: WHEAT flour (WHEAT flour, calcium carbonate, niacin, iron, thiamine), fat reduced cocoa powder (6.9%), modified starch, raising agent, diphosphates, sodium carbonates, calcium phosphates, WHEY powder, emulsifier: mono- and diglycerides of fatty acids, propane-1, 2-diol esters of fatty acids, WHEAT GLUTEN: salt, vegetable fat: palm, vegetable oil: rapeseed oil, acidity regulator: potassium carbonates, potassium hydroxide, ammonium carbonate, sodium hydroxide, flavouring, anti-caking agent: calcium phosphates, stabiliser: xanthan gum. Allergy Advice: For allergens, see ingredients in BOLD. May contain traces of EGG & SOYA. Nutritional Information: Per 100g Energy: 1625kJ/384kcal Fat: 4.4g Of which saturated: 2.5g Carbohydrates: 77.7g Of which sugars: 46.4g Fibre: 3.8g Protein: 6.3g
