Product Information: Cakes: Ginger and Rhubarb Muffin


Ginger and Rhubarb Muffin 
Wheat Flour (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin), Oldroyd's Forced Rhubarb, Syrup (Invert Sugar Syrup, Cane Molasses), Soft Brown Sugar, Sunflower Oil, Fudge Pieces (Sugar, Full Cream Condensed MILK, Fondant, Glucose Syrup, Vegetable Fat, Emulsifier: SOYA Lecithin) (Sulphites)EGG, Apricot Jam (Glucose Syrup, Liquid Sugar, Apricot Puree Concentrate, Acidity Regulator (Citric Acid E330), Gelling Agent (Pectin E440, Pectin E440i), Preservative (Potassium Sorbate E202), Natural Flavouring.), Ground Ginger, Raising Agents: E450i, E500ii & Wheat Flour (WHEAT, Calcium Carbonate, Iron, Niacin, Thiamin);, Raising Agent: Sodium Bicarbonate, Salt
Typical valuesPer 100g
Energy (kj)1,457.53
Energy (kcal)348.36
Fat (g)11.91
Saturates (g)2.28
Carbohydrate (g)57.55
Total Sugars (g)36.01
Protein (g)4.02
Salt (g)0.68
Store in a cool dry place.