LUCKY SPOON: MUFFIN GF CNNMN STREUSEL (7.250 OZ)

White rice flour is a common gluten-free flour alternative. It is refined and lacks the fiber and nutrients found in whole grain flours. It is suitable for those with gluten intolerance but offers limited nutritional benefits.

Potato starch is used as a thickener and gluten-free flour alternative. It is highly refined and primarily provides carbohydrates without significant nutrients. It is useful in gluten-free baking for its binding properties.

Potato flour is made from whole potatoes and retains more nutrients than potato starch. It is used in gluten-free baking to add moisture and flavor. It is less refined than potato starch but still lacks significant fiber.

Brown sugar is a refined sugar with molasses added for flavor and color. It provides sweetness and moisture to baked goods. While it contains trace minerals from molasses, it is still a refined sugar with similar health impacts as white sugar.

Eggs are a high-quality source of protein and essential nutrients. They provide structure and richness to baked goods. Eggs contain vitamins and minerals such as vitamin B12 and selenium.

Butter is a natural fat that adds flavor and richness to baked goods. It contains fat-soluble vitamins like A, D, and E. When sourced from grass-fed cows, it provides beneficial omega-3 fatty acids.

Cultured buttermilk is a fermented dairy product that adds tangy flavor and moisture to baked goods. It contains probiotics that may support gut health. It is lower in fat than regular milk, making it a lighter option.

Invert sugar is a mixture of glucose and fructose, used to retain moisture and sweetness in baked goods. It is more hygroscopic than regular sugar, which helps keep products moist. It is a refined sugar with similar health impacts as other sugars.

Leavening agents like sodium bicarbonate and monocalcium phosphate are used to help baked goods rise. They are essential for texture and volume in baking. These are common and generally safe food additives.

Soy lecithin is an emulsifier used to improve texture and shelf life. It is a processed ingredient derived from soybeans. While generally recognized as safe, it is a refined additive with minimal nutritional value.

Salt is used to enhance flavor and preserve food. It is a common seasoning in baked goods. While necessary in small amounts, excessive intake can lead to health issues like hypertension.