Makes 18 big muffins
500 g Snowflake Easymix bran muffin mix
330 ml milk
1/2 cup sunflower oil
2 large eggs
1 cup fresh blueberries
Zest of 1 fresh lemon
Preheat
oven to 180 oC. Mix all together, spoon into 12 muffin and 6 muffin
pan. Bake for 20 minutes. Let cool for 5 minutes in pan. Remove and
enjoy.
Recipe and photo: Alma Pretorius
Makes 12 muffins
500 g Snowflake bran muffin mix
1/2 cup vegetable oil
330 ml milk
2 x-large eggs
1 x 50 g packet On The Go Trail mix with a zing (trail mix: lemon pieces, seeds & cashews)
1 x 50 g packet On The Go Fusion snack (trail mix: goji berries, cashews & cranberries)
1 x 50 g packet Jungle Optimal Tropical (papaya, pineapple & coconut)
Zest of 1 lemon
2 teaspoons pineapple/lemon essence
1 teaspoon citric acid
Preheat oven to 180 oC. Prepare 12 muffin pan. Mix all together, spoon into pan – bake for 20 minutes. Let cool in pan.
Recipe and photo: Alma Pretorius
Makes 19, depending on size
1 cup Snowflake Easy Mix Chocomint muffin mixture
1 tablespoon Jalapeno sauce
1 large egg
3 tablespoons vegetable oil
75 g bag Mint Imperial sweets, crushed finely
53 g white chocolate, melted
Preheat oven to 170 oC. Spray baking sheet. Mix the Jalapeno sauce, egg and oil together. Add the Chocomint muffin mixture. Form balls, place on baking sheet (not too close to each other) and bake for 12 minutes. Let cool.
Melt the white chocolate, mix in the crushed Mint Imperial candies and spoon on top. Let it harden.
Recipe and photo: Alma Pretorius
