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1 BLUEBERRY SWIRL MUFFINS

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BLUEBERRY SWIRL MUFFINS

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Ingredients

14 portion(s)

BLUEBERRY SWIRL

  • 1 Cup Frozen Blueberries (or fresh)
  • 1 teaspoon caster sugar

MUFFIN

  • 125 grams coconut oil
  • 2 Bananas (ripe)
  • 1 teaspoon vanilla
  • 2 eggs
  • 370 grams Self Raising Flour (Plain or Wholemeal)
  • 165 grams Coconut sugar (or prefered Sugar)
  • 1 teaspoon Bi Carb-Soda
  • 1/2 teaspoon ground cinnamin
  • 1 tablespoon Date Syrup (or Maple syrup or honey)
  • 1/4 cup Almond Milk (or prefered milk)
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  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    BLUEBERRY SWIRL

  1. -Add blueberries & caster sugar (I used brown sugar that I had ground down to a fine sugar in the thermomix, but you can also use caster sugar) to thermomix Closed lid

    Blitz for 4 seconds / Speed 8 

    Scrape down sides

    Cook for 4 mins /120°/ Speed 2

    Put mixture aside in a bowl to cool and wash out thermomix so the berry mixture doesnt stain the muffin mixture otherwise the swirl pattern wont work

    2. MUFFIN

  2. -Pre heat oven to 150°

  3. -Add coconut oil to thermomix Closed lid

    Heat for 10 seconds /120°/ Speed 2 (or until melted)

    Add eggs, vanilla & banana's to thermomix Closed lid

    Mix for 20 seconds / speed 5

  4. -Add flour, sugar, date syrup (or alternative), milk, cinnamin & bi-cab soda

    Mix for 20 seconds / speed 5

  5. -Spoon mixture into paper cupcake cups leaving enough space for the berry mix.

    Add a teaspoon of the berry mix to each cup and swirl it thru the mufin mixture with a chopstick or a knife. Dont swirl it too much as you'll loose the swirl pattern.

    Place in the oven and cook for 25 minutes

10

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Tip

Store the muffins on the counter in a container with plastic wrap on top and a few holes punched into it for 2 days and then refridgerate after that.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These were great thanks, I

    Submitted by Tmercurio on 22. July 2016 - 12:46.

    These were great thanks,

    I halved the coconut oil and sugar and used 3/4 of the flour and they still worked out and tasted great.

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  • Hi I just checked the recipe

    Submitted by ANNA DAVIS on 13. June 2016 - 16:06.

    Hi tmrc_emoticons.) I just checked the recipe and the Coconut oil should be 125grams not 115grams, I also added 1/4 cup of milk to the recipe as my last batch were a little dry too...and they have turned out really light and fluffy and moist. Thx

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  • I found these a little bit

    Submitted by bubbles1818 on 28. May 2016 - 20:25.

    I found these a little bit dry

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