BERRY & WHITE CHOC MUFFIN MIX (Makes 1 dozen)
Makes 12 Muffins
Cut strip baking paper in half width wise and then fold length wise to form 15cm squares (90 cm = 12 squares). Submerge in warm water and then line patty tins
(Note: To create Buttermilk combine 300 ml milk with 1 tblsp white vinegar or lemon juice
300 mls Buttermilk or milk of your choice 100g Melted Butter
½ cup Grapeseed Oil (or Olive Oil) 1 Egg (large)
3 Cup S/R Flour 1cup Coconut Sugar
1 teaspoon Baking Powder 1 teaspn Cinnamon
150 g White Choc Orange/Lemon Rind, optional
250 g Blueberries
Combine dry ingredients in bowl (leave frozen fruit in freezer until last).
Combine wet ingredients.
Add together and then gently fold through frozen berries – they hold their shape better if they’re really firm.
Spoon, using two desert spoons, into lined patty tins.
Sprinkle with raw sugar.
Bake 10mins @200 degrees and then reduce to 190 for 9/10 mins