Mini Blueberry Corn Muffins in a Slow Cooker
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 7
Complexity: easily
Servings: 7
Nutritional value per serving:
Calories 195, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 30 G., fiber 3 G., cholesterol 33 mg, sodium 464 mg, sugar 2 G.
Calories 195, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 30 G., fiber 3 G., cholesterol 33 mg, sodium 464 mg, sugar 2 G.
These mini muffins are quick to make in a slow cooker using store-bought corn muffin mix and a silicone egg mold. You'll need just five ingredients and 30 minutes to delight your loved ones with delicious, moist blueberry muffins for breakfast. They're also perfect as appetizers for a holiday or house party, or they're perfect for on-the-go snacking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 box (230 g) dry corn muffin mix
- 1 large egg
- 1/3 cup whole milk
- 0.5 cup fresh blueberries
- 0.5 tsp finely grated lemon zest
- Special equipment: 6-liter multicooker; silicone egg mold
We recommend
Recipes with similar ingredients: cake mix, eggs, milk, lemon zest, blueberry
Cooking the dish according to the recipe:
- In a medium bowl, combine the corn muffin mix, egg, and milk and mix into a batter. Using a rubber spatula, fold in the blueberries and lemon zest, distributing them evenly throughout the batter.
- Spoon the batter evenly into the egg cups, filling them about three-quarters full with a teaspoon. Cover tightly with aluminum foil and place on a wire rack.
- Pour 1.5 cups of water into the multicooker, then carefully lower the rack into the multicooker using the handles. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high heat for 9 minutes (see Note).
- Once the pressure cooker cycle is complete, allow it to release pressure naturally for 3 minutes, then quickly release any remaining pressure following the manufacturer's instructions. Being careful not to burn yourself with residual steam, open and remove the lid.
- Carefully remove the pan and let it rest for 5 minutes, then remove the muffins from the pan. If they're stuck, run a thin offset spatula around the edges.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
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