4 Oven Bottom Muffins
Oven Bottom Muffins got their name from the traditional way they were baked on the bottom of the oven giving them their distinctive look and texture.
When toasting, toast to a light golden brown.
Wheat Flour [with Calcium, Iron, Niacin (B3) and Thiamin (B1)], Water, Vegetable Oil (Rapeseed, Sustainable Palm), Yeast, Glucose, Salt, Soya Flour, Emulsifier: E481; Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid (Vitamin C).
For allergens, including cereals containing gluten, see ingredients in bold. Produced in a bakery which uses milk, sesame seeds, and barley.
|Typical Values||Per 100g||Per Average Muffin (63g)|
- of which saturates
- of which sugars
Each Muffin contains
of your reference intake
Typical values per 100g: Energy 1155kJ/274kcal