You will need:
1 packet (500 g) Snowflake easymix scone
1 tin (410 g) Peach Slices in Syrup (drained and cut into tiny pieces)
250 g Pitted Dates (cut into tiny pieces)
2 extra large eggs
100 ml cooking oil
200 ml milk/soya milk
250 ml icing sugar
±12,5 ml milk/water
1. Preheat oven to 200ºC and grease 2 muffin pans.
2. Place eggs, cooking oil and milk into mixing bowl and beat lightly. Stir dates and peaches into eggs, oil and milk mixture. Add premix and mix well but don’t over mix.
3. Place spoonfuls of the mixture into greased muffin trays. Bake for 12-15 minutes until light brown.
4. When scone muffins are cooled off make a mixture of icing sugar and milk/water and trickle on top of scone muffins.*
Allergens: Wheat Gluten, Eggs, Milk
My allergens: Milk
*For a more moist texture replace icing sugar and milk/water with the leftover peach syrup. Heat the syrup of the sliced peaches and just after taking muffins out of oven pour the syrup on top of each muffin. Leave till it’s cooled off before taking out of pans.
(c) A Cornucopia of Randomness (Ari)