1. Prep. Preheat the oven to (200°C / 180°C Fan / 400°F / Gas Mark 6). Melt 3 large tablespoons of coconut oil and allow it to cool for 1 minute. Add the muffin cases to the tin.
2. Make. Mix the eggs, water, coconut oil (2x scoops) and muffin mix together until well blended. Spoon the mixture evenly into 9 muffin cases.
3. Bake. Bake in the centre of the oven for 14-16 minutes or until a toothpick comes out clean.
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Flaxseed, Whey Protein Concentrate (Milk), Raising Agents (Sodium Bicarbonate, Calcium Phosphate), Salt, Natural Flavouring, Cinnamon, Malt Extract (Barley), Sunﬂower Lecithin (Emulsiﬁer), Sweetner (Sucralose)
For allergens, please ingredients in bold.
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