White muffins
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 245 kcal | 12% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.46 g | 2% |
| Carbohydrate | 45.2 g | 17% |
| of which sugars | 4.5 g | 5% |
| Fibre | 2.5 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Our Ingrements I Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Semolina (Wheat), Wheat Gluten, Sugar, Salt, Soya Flour, Spirit Vinegat, Preservative: Potassium Sorbate, Palm Oil, Palm Stearin, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “English muffins”: 2.04 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.