Do not defrost or heat in the microwave. Allow defrosting at least 15 minutes at room temperature. Bake in the oven at 170C for 6-8 minutes.
- Enjoy for breakfast or pack in your kid's lunchbox
- A good munch for a pre- or post-workout
- Top with whipped cream or chocolate chips for a delightful dessert
- Put a batch in a box and give it as a gift
Mini Muffin and its Frost
1 pack Gluten-Free Mini Chocolate Muffins
1/4 cup unsalted butter, softened
1/2 cup cream cheese
2 cups confectioners' sugar
1 teaspoon vanilla extract
Beat cream cheese and butter, blend well.
Add confectioners' sugar and vanilla extract in the blend.
Beat until creamy for a consistency of a frosting.
Twirl frost over the mini muffins.
Serve and enjoy!
Almond flour,brown rice flour, sorghum flour, white rice flour, cassava starch, eggs, brown sugar, coconut oil, dairy free chocolate nibs, yeast, salt
Made from wholesome ingredients, they suit the dairy-free and lifetime gluten-free diet. Loaded with dark chocolate nibs that provide compounds like flavonoids, it has antioxidant powers providing health-promoting elements.
Store in the freezer for up to 3 months, well wrapped.
You can also store it at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.