Page 31 - Bergamot e-book
P. 31
Bergamot Blueberry Muffins
2 cups Pancake Mix 3/4 cup brown sugar
1-2 cups water 1-2 drops Bergamot essential oil
2 tbls vegetable oil 2 eggs
1 cup frozen blueberries
Preheat oven to 400°
Line 12 muffin tins with cupcake liners or spray with cooking spray. In a
bowl combine the pancake mix and brown sugar. In a separate bowl,
beat together 1 cup water with essential oil, vegetable oil and eggs.
Stir the wet ingredients into the dry ingredients until just combined. If the
mix is extremely dry add extra water, until mixture resembles drop
biscuit dough or cookie dough. Stir in frozen blueberries and mix until
thoroughly distributed in the batter. Evenly divide the batter between
prepared cups. Bake for 20-30 minutes or until golden brown and firm
on top.
