Despite the heat, I needed to make an impossible quiche for tea so also did some muffins. I don't use a muffin mix for this, just a 4 egg Victoria sponge mix. I didn't have enough fresh eggs due to no churn ice cream making, so utilized one dried egg from our stack kept in the freezer. By the way, the ice cream still worked fine with natural yoghurt (home-made and strained a little in our case). The texture was slightly different, not quite so fluffy, but the taste was still very good!
I had in a big bar of Milky Bar white chocolate, so half of that was chopped and added to the mixture, which was then divided in two. The muffins in the blue cases had our blueberries added. The ones in the red cases, the few strawberry slices I had dried and then re-hydrated:
I made the quiche following Rhonda's recipe (see Recipe tab above) but left out the onion as didn't have any. I made ours using 3 fresh and 1 dried egg, ham, pepper, tomato (de-seeded), Red Leicester cheese in the mix and Parmesan sprinkled on the top: