Ingredients

Group 1
Ingredient
KG
Butter (melted)
0.070
Water
0.300
Eggs
0.100
Total Weight: 0.470
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.415
BAKELS GLUTEN FREE BAKING POWDER
0.008
Black Pepper
0.005
Salt
0.005
Mixed Herbs
0.003
Cheese (grated)
0.090
Chopped Whole Onion
0.100
Total Weight: 0.626

Method

Mix together Group 1. Add Group 2 and mix well. Place batter into muffin cups filling to _ full. Bake at 200¡C for approximately 15-20 minutes until firm and golden.

Additional Information

To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.

Ingredients

Group 1
Ingredient
KG
Butter (melted)
0.070
Water
0.300
Eggs
0.100
Total Weight: 0.470
Group 2
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.415
BAKELS GLUTEN FREE BAKING POWDER
0.008
Black Pepper
0.005
Salt
0.005
Mixed Herbs
0.003
Cheese (grated)
0.090
Chopped Whole Onion
0.100
Total Weight: 0.626

Method

Mix together Group 1. Add Group 2 and mix well. Place batter into muffin cups filling to _ full. Bake at 200¡C for approximately 15-20 minutes until firm and golden.

Additional Information

To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.