Blueberry Muffin Tops
Quick and easy muffin tops that are delicious for breakfast or afternoon coffee!
½ packet Yellow Cake Mix
¼ cup oats flour
¾ cup water
4 tablespoon cooking oil
I cup fresh blueberries
½ cup sliced almonds
Sieve the flour mix in a bowl. Add the oats flour, egg, oil and water and beat with a whisk for a few minutes until the batter is light and fluffy.
Take a 6-muffin top pan. Spray it well. Pour the batter mixture evenly in the six sections. Top with blueberries and sprinkle some almond slices. Bake at 350 degrees for 20-25 minutes until golden brown.
Let it cool for a few minutes before removing from the pan.
Variation for muffin size:
You can also use a cup cake pan for 12. Line with cupcake paper. Pour the batter about half full in each cup. Top with a few blueberries and sprinkle some almond slices. Bake at 350 degrees for 20-25 minutes until golden brown.
Omit the egg and replace with ¼ cup of Yogurt and 1 tablespoon flaxseed powder.
Use fresh Raspberries and sliced almonds.