Preparation Instructions

All you need is: ¾ cup (180mL) water + 1 extra large egg Prep time: 10 mins Baking time: 15-20 mins One 12 cup muffin pan and 12 muffin cases Preheat oven to 200°C (180°C fan forced). Grease a 12 cup regular muffin pan with cooking spray. 3 Simple Steps! 1. Stir muffin mix, water and egg in a medium bowl with a wooden spoon until just combined. (Do not eat batter as it contains raw egg). 2. Spoon batter into muffin pan filling each cup about 2/3 full. Then, snip the corner of Fruity Blueberry Swirl Pouch. Insert tip of pouch into the centre of muffin mixture and squeeze gently to add a small amount of berries. Divide berries evenly between each muffin cup. Using a skewer, swirl the berries through the batter. 3. Bake for 15 – 20 minutes or until tops spring back when lightly touched in centre. Bake time may vary depending on oven. Cool for 10 minutes in pan, then remove from pan onto a wire rack to cool completely. Muffins are best eaten fresh on the day they are made.