š Pumpkin Spiced Muffin Mix ā Gluten Free & Low Carb
š Pumpkin Spiced Muffin Mix ā Gluten Free & Low Carb
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Warm, cosy pumpkin spice ā low carb, gluten free, and no starches.
Bake your own light, fluffy Pumpkin Spiced Muffins with this easy-to-use mix - naturally low carb and diabetic-friendly, with no starches, gums or gluten. Each mix come with Natural Tulip Muffin cases.Ā
š Makes up to 16 portions (450g Pack) / 32 portions (900g Pack)
āļø Freezer friendly ā perfect for batch baking
ā»ļø Packaged in a recyclable bag
Batch guide:
ā”ļø 1 egg = 2 muffins
ā”ļø Full pack (8 eggs) = 16 muffin
Panda Cake Mix Instructions
How to use (1 egg batch - 2 portions)
Dry Ingredients - 55g Panda Cake Mix
Wet Ingredients
1 medium egg
35g soured cream (or tinned coconut milk for dairy free)
20g olive oil or melted butter
Ā½ tsp Vanilla Essence
Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 2 cases
Bake at 180Ā°C fan oven forĀ 30 - 35 minutes.
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How to use the sample pack (3 egg batch - 6 portions)
Dry Ingredients - 165g Panda Cake Mix
Wet Ingredients
3 medium egg
105g soured cream (or tinned coconut milk for dairy free)
60g olive oil or melted butter
1- Ā½ tsp Vanilla Essence
Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 6 cases
Bake at 180Ā°C fan oven forĀ 30 - 35 minutes.
Alternatively bake for 40 - 45 minutes as a cake in a 6 - 7 inch tin
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How to use half pack (4 egg batch - 8 portions)
Dry Ingredients - 225g Panda Cake Mix
Wet Ingredients
4 medium egg
140g soured cream (or tinned coconut milk for dairy free)
80g olive oil or melted butter
2 tsp Vanilla Essence
Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 8 cases
Bake at 180Ā°C fan oven forĀ 30 - 35 minutes.
Alternatively bake for 40 - 45 minutes as a cake in aĀ 8 - 9 inch tin
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How to use full pack (8 egg batch - 16 portions)
Dry Ingredients - 450g Panda Cake Mix
Wet Ingredients
8 medium egg
280g soured cream (or tinned coconut milk for dairy free)
160g olive oil or melted butter
4 tsp Vanilla Essence
Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 16 cases
Bake at 180Ā°C fan oven forĀ 30 - 35 minutes.
Alternatively bake for 40 - 45 minutes as a cake in 2 x 8 - 9 inch tins or as a large tray bake.
Ingredients
Sweetener Blend (Erythritol, Stevia Extract), Panda FlourĀ® (Bamboo Fibre, Coconut Flour, Psyllium Husk), Baking Powder (sodium dihydrogen diphosphate, sodium bicarbonate, calcium sulphate), Pumpkin Flesh Dried, Mixed Spice (Cinnamon, Ground Coriander, Allspice, Clove, Ginger, Nutmeg)
For allergens, see ingredients inĀ bold.Ā
Nutritional Information per 100g of Panda FlourĀ® Pumpkin Spiced Cake Mix: 89 kcal / 1.4g Fat (of which saturates: 1g) / 61.8g Carbohydrates (of which sugars: 4.9g / of which is polyols 51.4g) 10.4g Net Carbs / 3.4g Protein / 23.5g Fibre / 3.2g Salt
Nutritional Information per 100g of baked cake, made as per the instructions above: 220 kcal / 19.1g Fat / 22.1g Carbohydrates (of which sugars: 2.2g / of which polyols 17.7g) 4.4g Net CarbsĀ / 5.2g Protein / 8.2g Fibre / 1.2g Salt
Please note that due to the way our food is prepared, it is not possible to guarantee the absence of allergens in our products.
Produced in The Panda Pantry:
7 & 11, The Courtyard, 57 High St, NN29 7QE
This unit is a gluten free unit.
