• med fat 7.6g 7.6%
  • med sat fat 2.3g 2.3%
  • med salt 377mg 0.37%
  • low sugar 1.6g 1.6%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Preheat oven to 180°C. Spray muffin tins lightly with oil spray.
  2. Place all ingredients in a large bowl.
  3. Stir with a metal spoon until just combined.
  4. Spoon mixture into prepared pan.
  5. Bake for 25 minutes or until the muffins are browned.
  6. Turn onto a wire rack.

Nutritional information:


Average Quantity per Serving Average Quantity per 100g
Energy 1080kJ (257Cal) 964kJ (230Cal)
Protein 9.5g 8.5g
Total Fat 8.5g 7.6g
- Saturated 2.5g 2.3g
- Monunsaturated 3.0g 2.7g
- Polyunsaturated 2.4g 2.1g
Cholesterol 41.5mg 37.2mg
Carbohydrate 34.6g 31.0g
Carbohydrate(Avail) 34.6g 31.0g
- Sugars 1.8g 1.6g
Water 55.6g 49.8g
Dietary Fibre 1.3g 1.2g
Sodium 421mg 377mg
Potassium 157mg 141mg
Magnesium 25.0mg (8%RDI) 22.4mg
Calcium 121mg (15%RDI) 109mg
Phosphorus 297mg (30%RDI) 266mg
Iron less than 1mg less than 1mg
Zinc 1.1mg (9%RDI) less than 1mg
Thiamin 0.1mg (11%RDI) 0.1mg
Riboflavin 0.2mg (10%RDI) 0.1mg
Niacin 1.2mg 1.1mg
Niacin Eq 3.3mg (33%RDI) 3.0mg
Vitamin C 4.3mg (11%RDI) 3.8mg
Folate 23.1ug (12%RDI) 20.7ug
Vitamin A 108ug (14%RDI) 97.1ug
Retinol 90.5ug 81.0ug
B-Carotene Eq 108ug 97.0ug

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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