These mini muffin bites quickly come together in your Instant Pot®, thanks to corn muffin mix and a silicone egg bites mold. With only five ingredients and thirty minutes to spare, you can have a delicious blueberry muffin at the ready for breakfast or snack time.
a 6 to 8-quart Instant Pot® multi-cooker; a silicone egg bites mold
Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there’s any sticking.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
Tools You May Need
Copyright 2019 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.