Instant Pot Blueberry Corn Muffin Bites Recipe

• Level: Easy
• Yield: 7 muffin bites
• Nutritional Information Per Serving (1 of 7 servings): Calories 167, Total Fat 5 g, Saturated Fat 2 g, Carbohydrates 26 g, Dietary Fiber 3 g, Sugar 2 g, Protein 4 g, Cholesterol 28 mg, Sodium 397 mg
• Total Time: 30 min
• Active Time: 15 min

Ingredients

• 1 box (8.5 ounces) corn muffin mix, such as Jiffy
• 1 large egg
• 1/3 cup whole milk
• 1/2 cup fresh blueberries
• 1/2 teaspoon finely grated lemon zest

Special equipment: a 6 to 8-quart Instant Pot multi-cooker; silicone egg bites mold

Instructions

1. Whip up these irresistible blueberry lemon corn muffin bites! In a medium bowl, whisk the corn muffin mix, egg, and milk until smooth. Gently fold in juicy fresh blueberries and zesty lemon zest for a burst of flavor that'll make your kitchen smell amazing.
2. Divide the batter evenly into the egg bites mold, filling each cup about three-quarters fulluse a small spoon for precision. Cover tightly with foil and place on the rack, ready for pressure-cooking magic.
3. Add 1 1/2 cups water to the Instant Pot. Lower the rack in using the handles, secure the lid, and pressure cook on high for 9 minutes. (Pro tip: Check your model's Cook's Note for perfection!)
4. Let pressure release naturally for 3 minutes, then quick-release the rest. Remove the lid carefully (watch for steam!), lift out the rack, and rest the mold for 5 minutes. Pop out your golden bitesif any stick, a quick swipe with an offset spatula does the trick.

Note: Cooking settings may vary by Instant Pot model. Consult your manual for best results.

Copyright 2019 Television Recipe Iseasy, G.P. All rights reserved.