1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
¼ cup full-cream yoghurt
Zest of 2 lemons
1 cup fresh blueberries
Preheat your oven to 180°C and line a muffin tray with 8 muffin cases.
Whisk the eggs until frothy, then mix in the melted butter, yoghurt, and lemon zest. Add the cake mix and stir to form a batter.
Divide the batter evenly between the muffin cases and gently press the blueberries into the top of the muffins until they are just underneath the surface – this helps the blueberries from sinking to the bottom of the muffins when baked.
Bake for 25-30 minutes or until a skewer inserted into the center of the muffins comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Tip: Finish off the muffins with a lemony glaze by mixing 1/2 cup sifted icing sugar with 2-3 tsp lemon juice. Drizzle over the cooled muffins and allow to set slightly before serving.
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
¼ cup full-cream yoghurt
Zest of 2 lemons
1 cup fresh blueberries
Preheat your oven to 180°C and line a muffin tray with 8 muffin cases.
Whisk the eggs until frothy, then mix in the melted butter, yoghurt, and lemon zest. Add the cake mix and stir to form a batter.
Divide the batter evenly between the muffin cases and gently press the blueberries into the top of the muffins until they are just underneath the surface – this helps the blueberries from sinking to the bottom of the muffins when baked.
Bake for 25-30 minutes or until a skewer inserted into the center of the muffins comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Tip: Finish off the muffins with a lemony glaze by mixing 1/2 cup sifted icing sugar with 2-3 tsp lemon juice. Drizzle over the cooled muffins and allow to set slightly before serving.
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