Edlyn’s Breakfast Muffin

Method:

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Combine muffin mix and water in a bowl and mix on a low speed for 1 minute.

Add blueberries, apricot and flaked almond to bowl and mix on high speed for 3 minutes. Reserve a small amount of apricots/coconut/almonds to sprinkle on top of muffins before baking.

Deposit Muffin Mix into muffin tray lined with paper cups and add a small amount of apricots/coconut/almonds to sprinkle on top of muffins.

Bake for 20 -25 min in a preheated oven at 180C (you can check to see if the muffins are ready by inserting a skewer into the centre of the muffin, if it comes out clean then the muffin is ready).

When ready, let muffins cool on wire tray for 5-10 min before sprinkling with more flaked almonds and toasted coconut.