I thought I'd make French Toast Cups this morning and fill them with blueberries and maple yoghurt for breakfast. I thought that's what I'd do.... till I discovered that all the bread in the house had gone mouldy! The unexpectedly humid weather we've been having recently has taken it's toll. So with PlanA so obviously dashed against a mouldy wall, I had to come up with a PlanB. So here it is...
Blueberry Muffins with Maple Yoghurt and Mango:
(makes 12)
Ingredients:
1 cup self-raising flour
1 tbsp sugar
4 eggs
2 - 3 tbsp milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1 punnet blueberries
Yoghurt Dressing:
1 1/2 cups plain yoghurt
1 - 2 tbsp maple syrup (use the good stuff not the maple flavoured syrup... you don't need much)
Mango diced
Spray oil for greasing muffin tin
Method:
Preheat oven to 190C. Grease muffin tin.
Beat eggs, milk, sugar, cinnamon and nutmeg. Add the flour a little at a time and mix. You should have the consistency of pancake/hotcake mix.
Pour into muffin tins (only fill to 3/4). Add blueberries (I added about 8 to each muffin... the more blueberries, the juicier!). Bake for 20 minutes (or until golden brown and a skewer inserted comes out dry).
While the muffins are cooking, peel and dice the mango (I used one R2E2 which was more than enough) and mix the yoghurt and maple syrup.
When muffins are done, allow to rest 5 minutes (this makes it much easier to remove from the muffin tin - remember there are no liners or patty pans).
Arrange muffins in bowls, pour over maple yoghurt and sprinkle with mango. Yum.
Blueberry Muffins with Maple Yoghurt and Mango:
(makes 12)
Ingredients:
1 cup self-raising flour
1 tbsp sugar
4 eggs
2 - 3 tbsp milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1 punnet blueberries
Yoghurt Dressing:
1 1/2 cups plain yoghurt
1 - 2 tbsp maple syrup (use the good stuff not the maple flavoured syrup... you don't need much)
Mango diced
Spray oil for greasing muffin tin
Method:
Preheat oven to 190C. Grease muffin tin.
Beat eggs, milk, sugar, cinnamon and nutmeg. Add the flour a little at a time and mix. You should have the consistency of pancake/hotcake mix.
Pour into muffin tins (only fill to 3/4). Add blueberries (I added about 8 to each muffin... the more blueberries, the juicier!). Bake for 20 minutes (or until golden brown and a skewer inserted comes out dry).
While the muffins are cooking, peel and dice the mango (I used one R2E2 which was more than enough) and mix the yoghurt and maple syrup.
When muffins are done, allow to rest 5 minutes (this makes it much easier to remove from the muffin tin - remember there are no liners or patty pans).
Arrange muffins in bowls, pour over maple yoghurt and sprinkle with mango. Yum.