Betty Crocker's mix to bake 6 blueberry muffins.
Net weight 335g.
All you need is:
90ml water + 1 medium egg
Prep time 10 mins
Baking time 18-22 mins
One regular muffin tin and 6 muffin cases
3 simple steps!
Preheat oven to 200ºC (180ºC fan forced). Grease 6 of the cups from a regular muffin tin with cooking spray and preferably line with muffin cases.
1. Stir muffin mix, water and egg in a medium bowl with a wooden spoon until just combined (batter may be lumpy). Spoon the mixture evenly into the prepared muffin tin.
2. Snip corner of Fruity Blueberry Filling. Insert tip of pouch into the centre of muffin mixture and squeeze gently to add a small amount of berries. Divide berries evenly between each muffin cup. Using a skewer, swirl the berries through the batter.
3. Bake for 18-22 minutes, until the sponge is springy to touch and/or a round knife comes out clean. Leave to cool and then remove from.
Muffin Mix (70%): Wheat Flour, Sugar, Raising Agents [Diphosphates, Sodium Carbonates), Palm Fat, Emulsifier (Mono- and Diglycerides of Fatty Acids), Salt, Thickener (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid), Fruity Blueberry Filing Pouch (30%): Blueberries (55%), Sugar, Water, Apples (6%), Black Currants (5%), Stabiliser (Modified Corn Starch), Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), Flavouring
Allergy advices :
Muffin mix may contain Egg, Milk and Soy. For allergens see ingredients in bold.