VEGETABLE BLEND (BROCCOLI, CARROTS, CAULIFLOWER, RED BELL PEPPERS, KALE, ONIONS, ZUCCHINI), BROWN RICE, EGG WHITES, WHOLE EGGS, CANOLA OIL, CORN STARCH, SEASONING BLEND (SUGAR, SALT, DEHYDRATED ONION, MODIFIED CORN STARCH, DEHYDRATED GARLIC, SPICES, NATURAL FLAVORS, TOMATO POWDER, AND LESS THAN 2% SUNFLOWER OIL), SUGAR, NATURAL FLAVOR, GARLIC POWDER, POTASSIUM SORBATE (ADDED FOR FRESHNESS), BLACK PEPPER.


CONTAINS: EGG

GLUTEN FREE, SOY FREE, PEANUT & TREE NUT FREE

OVEN/TOASTER OVEN HEATING INSTRUCTIONS (RECOMMENDED): 

IF REFRIGERATED:

Pre-heat oven to 350°F. Remove Veggie Cake(s) from outer packaging and tray. Place Veggie Cake(s) on a baking sheet and heat for 12 minutes. Do not heat tray in oven or toaster oven. 

IF FROZEN:

Pre-heat oven to 350°F. Remove Veggie Cake(s) from outer packaging and tray. Place Veggie Cake(s) on a baking sheet and heat for 18 minutes. Do not heat tray in oven or toaster oven. 

MICROWAVE:

Remove Veggie Cake(s) from outer clear film and tray. Place on microwave safe dish.

IF FROZEN:

Heat 1 Veggie Cake for 1 minute, 2-3 Veggie Cakes for 2 1/2 - 3 minutes, 4-6 Veggie Cakes for 4 1/2 - 5 minutes.

IF REFRIGERATED:

Heat 1 Veggie Cake for 25 seconds, 2-3 Veggie Cakes for 1 - 1 1/2 minutes, 4-6 Veggie Cakes for 2 1/2 - 3 minutes.

Microwave times are based on a 1000 watt oven and may vary due to wattage.

Servings: 12

Serving Size: 1 Muffin (57g)


AMOUNT PER SERVING

Calories - 80

Total Fat - 4.5g (6% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Saturated Fat - 0.5g (3% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Trans Fat - 0g

Cholesterol - 30mg (10% DV)

Sodium - 170mg (7% DV)

Total Carb - 9g (3% DV)

Dietary Fiber - 1g (4% DV)

Total Sugars - 2g

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Incl. 1g Added Sugars (2% DV)

Protein - 3g

Vitamin D - 0mcg (0% DV)

Calcium - 20mg (2% DV)

Iron - 0mg (0% DV)

Potassium - 114mg (2% DV)


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.