Simple Mills Almond Flour Chocolate Muffin & Cake Mix

Almond Flour Muffin and Cake Mix

Ingredients: Almond Flour Organic Coconut Sugar Cocoa Arrowroot Organic Coconut Flour Baking Soda Sea Salt

WHAT YOULL NEED: 3 EGGS 1/3 CUP OIL 2/3 CUP WATER 1 TBSP VANILLA MUFFINS MAKES 12 MUFFINS HEAT OVEN TO 350 F FOR LIGHT COLORED METAL PAN OR 325 F FOR A DARK PAN. WHISK EGGS, WATER, OIL, AND VANILLA IN A LARGE BOWL. ADD MIX; WHISK UNTIL WELL BLENDED. SPOON BATTER EVENLY INTO 12 LIGHTLY GREASED OR PAPER-LINED MUFFIN CUPS. BAKE 15-20 MINUTES OR UNTIL CENTER OF MUFFINS BOUNCE BACK WHEN PRESSED AND TOOTHPICK COMES OUT WITH FEW CRUMBS. *IF USING LINERS, COOL COMPLETELY BEFORE EATING TO PREVENT MUFFINS FROM STICKING TO PAPER. COOL COMPLETELY BEFORE FROSTING. *IF USING A DARK PAN, BAKE 3-5 MINUTES LONGER. CAKE MAKES ONE 8″ ROUND CAKE HEAT OVEN TO 350 F FOR LIGHT COLORED METAL OR GLASS PAN OR 325 F FOR A DARK PAN. GREASE 8-INCH ROUND CAKE PAN WELL. WHISK EGGS, WATER, OIL, AND VANILLA IN A LARGE BOWL. ADD MIX; WHISK UNTIL WELL BLENDED. POUR BATTER INTO PAN. BAKE CAKE 32-37 MINUTES OR UNTIL CENTER OF CAKE BOUNCES BACK WHEN PRESSED AND TOOTHPICK COMES OUT WITH FEW CRUMBS. *COOL 10 MINUTES. LOOSEN FROM SIDES OF PAN. INVERT ON WIRE RACK; TAP SHARPLY ON BOTTOM OF CAKE PAN TO RELEASE CAKE. GENTLY REMOVE PAN; COOL COMPLETELY BEFORE FROSTING. *IF USING A DARK PAN, BAKE 3-5 MINUTES LONGER.