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Simple Mills

Simple Mills Chocolate Muffin and Cake Almond Flour Mix

10.4 oz
$7.88 each($0.76 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Not only is our Chocolate Muffin Mix made with only 7 simple ingredients, it's also made with unsweetened cocoa.

Highlights

  • Nutrition Facts

    12 servings per container

    Serving Size
    1.00 muffin, cupcake or slice of cake
    • Amount Per Serving
      Calories
      110
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 200mg
      • 9%
    • Potassium
      • 149mg
      • 4%
    • Calcium
      • 50mg
      • 4%
    • Iron
      • 1mg
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt.

    Allergens and safety warnings

    Contains: almonds, coconut.,Please don't eat raw batter.
  • What you'll need: 3 eggs; 1/3 cup oil; 2/3 cup water; 1 tbsp vanilla. Muffins: Makes 12 muffins. Heat oven to 350 degrees F for light colored metal pan or 325 degrees F for a dark pan. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. SPoon batter evenly into 12 lightly greased or paper-lined muffin cups. Bake 15-20 minutes or until center of muffins bounce back when pressed and toothpick comes out with few crumbs. If using liners, cool completely before eating to prevent muffins from sticking to paper. Cool completely before frosting. If using a dark pan, bake 3-5 minutes longer. Cake: Make one 8 inch round cake. Heat oven to 350 degrees F for light colored metal or glass pan or 325 degrees F for a dark pan. Grease 8-inch round cake pan well. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. Pour batter into pan. Bake cake 32-37 minutes or until center of cake bounces back when pressed and toothpick comes out with few crumbs. Cool 10 minutes. loosen from sides of pan. Invert in wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting. If using a dark pan, bake 3-5 minutes longer. Mix it up! Craving something fruity? After frosting, pile cake or cupcakes high with raspberries (or berry of your choice).
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