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Carnation flowerpot blueberry muffins recipe

Carnation flowerpot blueberry muffins recipe

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Classic blueberry 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

    Muffins

    • 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

  1. Pre-heat the oven to gas 5, 190°C, fan 170°C.
  2. Sift together the flour and baking powder into a large bowl. Stir in the lemon zest.
  3. 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.
  4. 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.
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