Mini Blueberry Corn Muffins in a Slow Cooker

Ingredients:

• 1 box (230 g) dry corn muffin mix
• 1 large egg
• 1/3 cup whole milk
• 0.5 cup fresh blueberries
• 0.5 tsp finely grated lemon zest
• Special equipment: 6-liter multicooker; silicone egg mold

Preparation:

1. In a medium bowl, combine the corn muffin mix, egg, and milk and mix into a batter. Using a rubber spatula, fold in the blueberries and lemon zest, distributing them evenly throughout the batter.
2. Spoon the batter evenly into the egg cups, filling them about three-quarters full with a teaspoon. Cover tightly with aluminum foil and place on a wire rack.
3. Pour 1.5 cups of water into the multicooker, then carefully lower the rack into the multicooker using the handles. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high heat for 9 minutes (see Note).
4. Once the pressure cooker cycle is complete, allow it to release pressure naturally for 3 minutes, then quickly release any remaining pressure following the manufacturer's instructions. Being careful not to burn yourself with residual steam, open and remove the lid.
5. Carefully remove the pan and let it rest for 5 minutes, then remove the muffins from the pan. If they're stuck, run a thin offset spatula around the edges.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.