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Muffin-Mixx
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Muffin-Mixx is a low protein baking mixture for making muffins.
- low protein baking mixture for preparing 12 muffins
- prepared in an instant, super fluffy and light
- add only water and margarine
- enriched with vitamins B1, B2 and B6
- 2 sorts available: Muffin-Mixx cinnamon and Muffin-Mixx with chocolate crumbles
- both sorts of Muffin-Mixx can be ordered from the Webshop
| Muffin-Mixx |
Ingredients |
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Muffin-Mixx Zimt (cinnamon) |
wheat starch, sugar, thickener (E 464, E 461), wheat fiber, corn starch, vanilline sugar, raising agent (sodium hydrogen carbonate), stabiliser (guar gum, methyl cellulose), cinnamon, acidifier (citric acid, glucono-delta-lacton), niacin, vitamin B2, vitamin B1, vitamin B6, colouring (riboflavin).
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420 g tin
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 metaX Webshop
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Muffin-Mixx Schoko (chocolate) |
wheat starch, sugar, 18% chocolate crumbles (sugar, cocoa mass, cocoa powder, emulsifier: soy lecithin, thickener (E 464, E 461), wheat fiber, corn starch, vanilline sugar, raising agent (sodium hydrogen carbonate), stabiliser (guar gum, methyl cellulose), acidifier (citric acid, gucono-delta-lacton), niacin, vitamin B2, vitamin B1, vitamin B6, colouring (riboflavin).
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500 g tin
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metaX Webshop
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Nutrition information
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100 g ready prepared muffins (with 200 g margarine and 250 ml water), or 1 muffin contain on average:
Muffin-Mixx
| Nutrient |
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Muffin-Mixx Zimt (cinnamon) |
Muffin-Mixx Schoko (chocolate) |
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100 g
prepared |
65 g (1 Muffin)
prepared |
100 g
prepared |
71 g (1 Muffin)
prepared |
| Energy |
kJ |
1572 |
1022 |
1624 |
1153 |
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kcal |
376 |
245 |
389 |
176 |
| Protein |
g |
0,18 |
0,12 |
0,6 |
0,4 |
| Phenylalanine |
mg |
5 |
3,5 |
25 |
18 |
| Leucine |
mg |
10 |
6,5 |
35 |
25 |
| Methionine |
mg |
8 |
5,5 |
17 |
12 |
| Tyrosine |
mg |
6 |
3,7 |
21 |
15 |
| Carbohydrates |
g |
45 |
29 |
48 |
34 |
| Fat |
g |
21 |
14 |
21 |
15 |
| Fiber |
g |
2,3 |
1,5 |
2,7 |
1,9 |
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Muffin-Mixx
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put 12 paper baking forms into the deepening of a muffin baking tray
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pre-heat oven to 175°C
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give Muffin-Mixx into a mixing bowl, add 250 ml of water and 200 g margarine
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mix with a hand mixer with the eggbeater first at the lowest, then at the highest speed up to a smooth dough
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fill dough evenly into the paper baking forms with the help of 2 table spoons
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bake muffins in the center of the oven for approx. 25 minutes
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when finished, let the muffins cool down for 10 minutes in the paper form, then remove from the form and let cool down finally on a cooling rack
Bon appetit!
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