Blood moon muffins

Blood moon muffins

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October 21, 2014

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 10


Blood moon muffins

220 g self-raising flour, sifted

¼-½ cup vegetable oil

¾ cup buttermilk or regular milk

½-¾ cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

Mix 4 tbs of condensed milk ,add some red food dye ,and a couple of drops of black food dye, to get the right colour


1Grease muffin tins or line with patty cases.

2Mix all dry ingredients together and make a well.

3Mix all wet ingredients together and pour into the well.

4Add flavourings and mix well until just combined.

5Cook in s/c on high with a tea towel under the lid for about an hour ,check with a skewer to see if it comes out clean ,

6I used a pre brought royal icing mix ,rolled out thin and cut with a cookie cutter and put on top of cooled muffin ,use the rest of the blood mix to decorate

Submitted by Wayne Gatt


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