Food & Drink

Muffin Break releases Take Home Muffin Mix!

Looking for a great way to keep the Kids entertained? Muffin Break now sells Muffin Mix created together with our local Aussie supplier, PBCo. Their Muffin Mix is low carb, low sugar, gluten and dairy free and can also be made vegan. The perfect healthy snack for the whole family! Buy today: https://bit.ly/2WJwaVo

Here is a delicious recipe to try with your muffin mix!

Blueberry Muffins
MAKES 10
 
1 pack Vanilla Muffin Break Muffin Mix
2 large eggs, or egg replacement
2/3 cup canola oil (165ml)
2/3 cup milk of your choice (165ml)
1 cup frozen blueberries (150gm)
 
Prepare- Preheat a fan forced oven to 160°C and place 10 muffin wrappers in a muffin tray
 
Mix- in a bowl, whisk together milk, eggs and oil
Empty contents of packet into the bowl and mix until all ingredients are all combined
Gently fold in blueberries using a spoon, do not over mix
 
Portion- Using a spoon, portion the mix evenly into the 10 muffin wrappers. Decorate with additional berries if desired
 
Bake- Place tray on the top shelf of your preheated oven, and bake for 30 minutes. Rotate tray at halfway to ensure even baking
 
Cool- After baking, remove tray from oven and place muffins on a cooling rack
 
Storage- Muffins should be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months