Blueberry Muffinsby Patty makes about 8 muffins
OK, I’ve got a sweet tooth and even vegans (well a handful of us) have to watch their weight and limit sugar and vegetable fat intake (fat is fat). But this Blueberry Muffin Mix from Aldi’s is too good to be true. I always keep a few packs in the pantry for when guests pop in. They only take a couple minutes stirring then 25 minutes in the oven and voila – delicious muffins!
1 packet Hillcrest Blueberry Muffin Mix (from Aldi’s)
1 teaspoon egg replacer
3 tablespoons canola oil
˝ cup fresh or frozen blueberries (extra berries = extra yummy)
Pre-heat oven to 180°C.
Follow directions on packet (except replace egg with one teaspoon egg replacer mixed with 2 tablespoons water).
Drain the can of blueberries that come with the mix and together with frozen or fresh berries fold into batter.
Spoon into muffin papers in muffin tray and bake for 20 – 25 minutes.
Makes 6 huge muffins (like you see in cafes) or 8 average muffins
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