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Melindas Blueberry Lemon Cupcakes

Gluten free, wheat free and yeast free cupcakes (with dairy and egg free option)

Watch the video below and see how quick and easy these yummy blueberry lemon cupcakes are to make. Just substitute the eggs for mashed banana for an egg free option!

Ingredients: gluten free self raising flour (maize starch, tapioca starch, soy flour, rice flour, raising agents (575, 501, 500)), dextrose, stevia, crushed blueberries (0.6%), natural blueberry flavour (0.3%), crushed lemon (0.3%), natural lemon flavour (0.3%).

Allergen Statement: Contains soy. May contain traces of nuts.

To Make: Add 50g butter or margarine, 2 eggs (or mashed banana) and 80mls milk of choice.

Nutritional Information**
Servings per package: 12
Serving Size: 50g

As Per Per Serve Per 100g
Energy 696kJ 1390kJ
Protein 3.6g 7.2g
Fat, Total 6.1g 12.1g
     Saturated 3.2g 6.4g
Carbohydrate, Total 23.9g 47.8g
     Sugars 12.2g 24.4g
Dietary Fibre 0.9g 1.4g
Sodium 60mg 119mg

** When made according to our instructions

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