3 simple steps!
Preheat oven to 200ºC (180ºC fan forced)/ Gas Mark 6. 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. Do not eat unbaked batter.
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 tin.
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.
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 Filling Pouch (30%): Blueberries (55%), Sugar, Water, Apples (6%), Black Currants (5%), Stabiliser (Modified Corn Starch), Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), Flavouring
Excellent
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