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About
Details
All natural baking mix. Healthier by nature. Gluten free. Crunch topping included. Certified gluten-free. For recipes and information please visit us: www.ardennefarm.com. Let's Connect: Facebook: ArdenneFarm. Twitter: at ArdenneFarm. Our products are produced in a peanut and tree nut free facility. Every batch is tested to ensure that we exceed government standards for gluten levels. Made with 35% post consumer materials. Made in USA.
Ingredients
Muffin Mix: Gluten Free Flour Blend (white Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour), Cane Sugar, Non Gmo Aluminum Free Baking Powder (baking Soda, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Cinnamon, Xanthan Gum, Natural Vanilla. Crunch Topping: Turbinado Sugar, White Rice Flour, Brown Rice Flour, Cinnamon.
Directions
You will need: 2 teaspoons of butter, softened (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 1/3 cup of oil; 2 large eggs, lightly beaten (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 2/3 cup of milk (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs). 1. Preheat the oven to 400 degrees F. Place 12 paper baking cups in a medium muffin pan (or 6 baking cups if using a large muffin pan). 2. Add contents of topping mix packet to a small bowl. Add butter and combine until crumbly. Set aside. 3. Combine muffin mix, oil, eggs and milk to a large bowl. Using a large spoon or spatula, combine until just incorporated. 4. Divide batter among muffin cups. 5. Sprinkle crumb topping evenly over muffin batter. 6. Bake for 15-18 minutes for medium muffins or 20-22 minutes for large muffins. 7. Cool muffins in pans. For crumb cake, preheat the oven to 400°F. Grease the bottom only of an 8-inch square pan. Pour batter into prepared pan and sprinkle crumb topping evenly over batter. Bake for 23 minutes. Makes 12 medium (or large 6) muffins or 16 pieces of crumb cake. High Altitude (3500-6500 ft): Please visit www.ardennefarm.com. Do not eat raw batter.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 43g16%
- Dietary Fiber 1g4%
- Sugars 26g
- Protein 1g
Details
All natural baking mix. Healthier by nature. Gluten free. Crunch topping included. Certified gluten-free. For recipes and information please visit us: www.ardennefarm.com. Let's Connect: Facebook: ArdenneFarm. Twitter: at ArdenneFarm. Our products are produced in a peanut and tree nut free facility. Every batch is tested to ensure that we exceed government standards for gluten levels. Made with 35% post consumer materials. Made in USA.
Ingredients
Muffin Mix: Gluten Free Flour Blend (white Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour), Cane Sugar, Non Gmo Aluminum Free Baking Powder (baking Soda, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Cinnamon, Xanthan Gum, Natural Vanilla. Crunch Topping: Turbinado Sugar, White Rice Flour, Brown Rice Flour, Cinnamon.
Directions
You will need: 2 teaspoons of butter, softened (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 1/3 cup of oil; 2 large eggs, lightly beaten (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 2/3 cup of milk (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs). 1. Preheat the oven to 400 degrees F. Place 12 paper baking cups in a medium muffin pan (or 6 baking cups if using a large muffin pan). 2. Add contents of topping mix packet to a small bowl. Add butter and combine until crumbly. Set aside. 3. Combine muffin mix, oil, eggs and milk to a large bowl. Using a large spoon or spatula, combine until just incorporated. 4. Divide batter among muffin cups. 5. Sprinkle crumb topping evenly over muffin batter. 6. Bake for 15-18 minutes for medium muffins or 20-22 minutes for large muffins. 7. Cool muffins in pans. For crumb cake, preheat the oven to 400°F. Grease the bottom only of an 8-inch square pan. Pour batter into prepared pan and sprinkle crumb topping evenly over batter. Bake for 23 minutes. Makes 12 medium (or large 6) muffins or 16 pieces of crumb cake. High Altitude (3500-6500 ft): Please visit www.ardennefarm.com. Do not eat raw batter.
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