Blueberry Muffins

Method

These blueberry muffins are a perfect for breakfast on the run, a mid-morning or afternoon snack, and dessert, just because you can!

See how long they last in your house... Enjoy!

Step 1

Pre-heat oven to 180°C. Line a 12 hole muffin tray with patty pans or muffin cases.

Step 2

Whisk together egg replacer and water in a small dish/bowl until smooth.

Step 3

Place sugar and margarine into a medium sized mixing bowl. Using a wooden spoon, cream together until a smooth paste is formed.

Step 4

Place baking powder, FATE mix, and egg replacer mixture into the bowl and gently stir. Add the orange juice and vanilla essence and stir well until a dough is formed.

Step 5

Gently fold the blueberries into the dough.

Step 6

Spoon the mixture evenly across the 12 patty pan cases. Bake 20-25min., until golden on top.

step 7

Remove from oven, and allow to cool on a wire rack.

step 8

Dust with icing sugar if desired.

STORAGE

Blueberry muffins store well in an airtight container for 2-3 days.

TOP TIP

Blueberries taste delicious matched with lemon! Try replacing the orange juice with 100ml lemon juice mixed with 100ml water and substitute the vanilla essence for lemon essence. Yummy!

Ingredients