cinnamon + raisins
The Underdog.
Whole wheat flour, cinnamon, and raisins. Moist, fragrant, just sweet enough. It may not get as much hype as the Double Chocolate, but it seriously deserves a spot in your basket.
Virginie's tip: add grated carrot to the batter for a carrot muffin version. It's that simple.
Yields 12 muffins, 24 mini-muffins, or 1 loaf.
475 g
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Can I use plant-based milk?
Yes. Our mixes work very well with plant-based beverages.
Can they be frozen?
Yes, baked muffins can be frozen for up to 3 months. (How to freeze them properly? Learn more here)
Can I add an egg?
Yes. An egg can add even more volume.
Can I make something other than 12 muffins?
Yes! Our mixes are very versatile. You can make 24 mini muffins or 1 loaf (breakfast loaf style) instead of 12 regular muffins.
Mini muffins: bake at 350°F (180°C) for about 10 to 14 minutes.
Loaf: bake at 350°F (180°C) for about 45 to 55 minutes.
Since all ovens are slightly different, always use the toothpick test: insert it into the center, it should come out clean or with a few moist crumbs.
Everyone loves Muff
Pour the milk and oil into a large bowl.
Add the contents of the bag and stir gently.
Spoon the batter into 12 muffin cups. You can also make a loaf or 24 mini-muffins!
After 20-25 minutes in the oven, enjoy!
We've eliminated the complicated part.
We've selected the right ingredients, weighed them, mixed them, and carefully packaged them – your homemade snacks are now a less-than-30-minute project and only one bowl to wash.
