• 1 ½ cups of milk (375 ml)
• 3 whole extra large eggs or 150 ml egg whites
• 1 large apple finely diced (180 g)
• 1 heaped cup of frozen berries (220 g)

Prepare
Preheat a fan forced oven to 170°C and place 10 cafe-style muffin wrappers in a muffin tray (or use a silicone tray).

Mix
Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and diced apple. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and fold through once more.

Portion
Using a spoon, portion mix into the 10 muffin wrappers. Decorate with berries if desired.

Bake
Place on the top shelf of your preheated oven, and bake for 30-35 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffinson a cooling rack.

Storage
Muffins must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in freezer bags for up to 3 months.