Blueberry
Muffins
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Ingredients
- 400g of Well & Good muffin mix
- 1 tablespoon flaxseed meal added to 50ml water. Instead of the flaxseed, you can use 2 eggs if you are not allergic, or an egg replacer powder.
- 200ml water
- 2/3 cup of oil
- 1 cup of blueberries (frozen or fresh)
Method
- Preheat your oven to 195°C (180°C fan forced).
- Grease 12 cup muffin tray or line with patty pans.
- In a large bowl combine Muffin mix with the water, flaxseed mix and oil. Mix until all ingredients are well combined. Fold in the blueberries.
- Spoon the mixture into muffin trays and bake for 20-25 minutes.
- Rest for 5 minutes in tray then cool on a wire rack.
Need Help?
If you need help, contact Allergy & Anaphylaxis Australia by completing this enquiry form or phoning 1300 728 000.
