productAttributes.Brand Information

You'll also love our Cookies, Bars, Crackers Feel what good food can do.® Food has the power to transform how you feel. To help you live your fullest life. At Simple Mills, we're passionate about harnessing that power. We select only simple, purposeful ingredients, and nothing artificial ever. We're raising the bar. Raising expectations that food can be both delicious and nourishing, so you can thrive. - Katlin & the Simple Mills team

productAttributes.Preparation & Usage

What You'll Need: 3 Eggs 1/3 Cup Oil 2/3 Cup Water 1 Tbsp Vanilla Muffins Make 12 Muffins Heat oven to 350ºF for light colored metal pan or 325ºF 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 350ºF for light colored metal or glass pan or 325ºF 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. Mix it up! Craving something fruity? After frosting, pile cake or cupcakes high with raspberries (or berry of your choice).

productAttributes.Features

Corn Free

Grain Free

Paleo-Friendly

Plant Based

Kosher