Simply add an egg, oil,&milk. With muffin cases. Only naturally sourced colours and no preservatives. Suitable for vegetarians. The red spoon promise: With Betty you can bake perfect muffins every time. Love Betty. More Betty hints&tips. For further recipe ideas and advice visit www.bettycrocker.co.uk
Muffin mix (276g): Wheat Flour (contains Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Palm Fat, Dextrose, Raising Agents: Sodium Acid Pyrophosphate, Sodium Bicarbonate, Dicalcium Phosphate; Modified Corn Starch, Wheat Gluten, Salt, Emulsifier: Mono-, Blueberries (99g): Blueberries (51%), Water, Contains Wheat ingredients and may contain Milk, Egg and Soy ingredients
Preparation & Storage
- Moist, fluffy and crammed full of plump blueberries, these classic muffins are guaranteed to raise smiles all round. So grab your apron and mixing bowl and fire up your oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6 - let's bake up some beauties! Preparation 5 mins. Baking time 18-20 mins. Makes 6. All you need is: 110ml Milk. 40ml vegetable oil (around 3 tbsp). 1 medium free range egg. Regular size muffin tray. Only 3 steps to perfect muffins... 1 Mix the egg, oil, milk and muffin mix together by hand. Drain the blueberries with cold water and gently fold them into the mixture (batter will be lumpy). 2 Spoon the mixture evenly into the muffin cases. 3 Bake in the centre of the oven for 18-20 minutes until the sponge is springy to touch and/or a rounded knife comes out clean. Leave to cool and then remove from tin - your beautiful batch is ready! Bake it yours. Add half a teaspoon of ground cinnamon to the mixture and then press your favourite granola onto the top of the muffins before baking for a signature twist!
Store in a cool dry place
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