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Muffin Break Recipes


Keeping the children entertained has never been easier with the help of Muffin Break!

Below you will find 2 recipes courtesy of our Muffin Break store.

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

Banana & Coconut 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)
200gm mashed banana
2/3 cup shredded coconut

– 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 banana and coconut using a spoon, do not over mix
– Portion- Using a spoon, portion the mix evenly into the 10 muffin wrappers. Decorate with additional banana or coconut 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

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