Gluten-free raspberry muffins
Hallonmuffins
Moist gluten-free raspberry muffins filled with delicious sweet-tart raspberry jam and a hint of cardamom. Topped with sweet pearl sugar. A perfect treat for a gluten-free fika.
Weight: 200 g
–4 pieces
Ready baked
Deep frozen
With our gluten-free raspberry muffins, we combine cardamom with tangy raspberry jam for a truly indulgent gluten-free fika. Golden-baked and topped with pearl sugar, they have a wonderful homemade feel straight from the freezer.
Fresh-frozen gluten-free raspberry muffins straight from the freezer.
Our gluten-free raspberry muffins are frozen immediately after baking. This helps preserve their freshness, so you can take out and thaw exactly as many as you need at a time. Fria’s gluten-free raspberry muffins are just as perfect as a base for a birthday cake as they are simply enjoyed with an afternoon coffee!
Ingredients
Egg, sugar, rapeseed oil, raspberry jam 16% (raspberry 45%, sugar, glucose sirup, water, modified potato starch, thickeners [pectin], elderberry juice, natural flavour), gluten free wheat starch, cardamom, rice flour, psyllium husk, baking powder (sodium pyrophosphate, sodium bicarbonate), corn starch, maltodextrin (corn), fully hydrogenated rapeseed oil, thickeners (cellulose gum, guar gum, xanthan gum), emulsifier (mono- and diglycerides of fatty acids [veg.]), salt, flavourings.
Please note that the information on the packaging always applies.
Fodmap friendly certified
Our product has been tested and certified low FODMAP by FODMAP Friendly. It is therefore suitable for people following a low-FODMAP diet.
Standard portion: 1 piece (38 g). Maximum intake according to the low-FODMAP diet: no limit.
Nutritional value
Energy
1750 kJ / 420 kcal
Fat
23 g
of which saturated fat
2,6 g
Carbohydrates
48 g
of which sugars
31 g
Fibre
0,9 g
Protein
3,2 g
Salt
0,6 g
WHAT IS GLUTEN?
Learn more about gluten
In everyday language, gluten is a collective term for some of the proteins found in the cereals wheat, rye, and barley. Gluten also occurs in varieties and hybrids of wheat, rye, and barley – including spelt (also called dinkel or spelt), durum wheat, emmer wheat, and rye wheat. Gluten is therefore present in many popular foods, especially bread and baked goods. It can also be added to various other foods, such as meat products, soups, and ready-made meals. A person with celiac disease must therefore always read the ingredient list on food products. It is now easier to do so because gluten-containing ingredients are required to be highlighted.