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Carnation flowerpot blueberry muffins recipe

3 ratings

Classic muffins are given a delicious, indulgent twist by including Carnation Condensed Milk in the mix. Easy to make, they’re wonderfully light and fluffy and are great for brunch or as a fruity afternoon treat for family or friends. See method

Serves 12
20 mins to prepare and 25 mins to cook
252 calories / serving

Ingredients

275g plain flour
1tbsp baking powder
1 lemon, zested
90ml sunflower oil
1 large egg
200ml Carnation Condensed Milk
150g blueberries

For the icing

100g icing sugar
2 tsp lemon zest
3-4tsp lemon juice
24 cake angels flowers to decorate

Each serving contains

Energy
1055kj
252kcal 13%
Fat
10g 14%
Saturates
2g 10%
Sugars
18g 20%
Salt
0.4g 6%

of the reference intake
Carbohydrate 36.3g Protein 4.4g Fibre 1.2g

Method

Pre-heat the oven to gas 5, 190°C, fan 170°C.
Sift together the flour and baking powder into a large bowl. Stir in the lemon zest.
Beat together the oil, egg, 150ml of cold water and Carnation Condensed Milk. Add to the dry ingredients and mix well. Stir in the blueberries. Divide the mixture between the prepared cases. Bake for 20-25 minutes or until well risen. Transfer to a cooling rack to cool.
When the muffins have cooled, sift the icing sugar into a small bowl, then add the lemon zest and juice, stir until you have a smooth icing, adding a little more lemon juice if necessary. Drizzle over the muffins and decorate with the wafer flowers.

See more Muffin recipes