Blueberry Yogurt Muffins
Menu Information
- Status: Raw
- Quantity: 12 each
- Accessory: Muffin tin
- Start Temp: Room Temp 18-23°C
- Oven Temp: 190°C
Ingredients
292g biscuit and baking mix
267g packed light brown sugar
237ml blueberry yogurt
2 eggs
74g butter
5mL vanilla
267g packed light brown sugar
237ml blueberry yogurt
2 eggs
74g butter
5mL vanilla
Stages
-
Stage 1
- Time: 10:00
- Microwave Power: 30%
Procedure
1. In a medium bowl, mix 250g biscuit and baking mix and 200g packed light brown sugar, set aside.
2. In .5L glass measure, combine blueberry yogurt, eggs, 30g butter, and vanilla.
3. Gently fold into dry ingredients until they are moistened.
4. Scoop about 56g of mixture into greased muffin tins.
5. Place fresh blueberries over top of each muffin.
6. Mix 42g biscuit and baking mix with 67g cup brown sugar and 44g tablespoons melted butter until crumbly. Sprinkle over top blueberries and bake.
2. In .5L glass measure, combine blueberry yogurt, eggs, 30g butter, and vanilla.
3. Gently fold into dry ingredients until they are moistened.
4. Scoop about 56g of mixture into greased muffin tins.
5. Place fresh blueberries over top of each muffin.
6. Mix 42g biscuit and baking mix with 67g cup brown sugar and 44g tablespoons melted butter until crumbly. Sprinkle over top blueberries and bake.
