Wild Blueberry Muffin Tops
1 package Betty Crocker®
   wild blueberry
   muffin mix
1/2 cup water
  3 tablespoons vegetable
   oil
1 egg
PREP: 5 min; BAKE: 9 min                  Makes 20 to 24 muffin tops

1. Preheat oven to 425° (or 400° for dark or nonstick pan). Drain Blueberries; rinse and set aside. Stir Muffin Mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.

2. Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.

1 Muffin Top: Calories 85 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 125mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 2g
%Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 12%; Iron 2%
Diet Exchanges: 1 Starch


High Altitude (3500-6500 ft): No changes.


®Reg. T.M. of General Mills, Inc.

Special Touch
Lightly frost with Betty Crocker Whipped cream cheese ready-to-spread frosting, and sprinkle with holiday candy sprinkles.

Variation
Stir in 1 teaspoon grated orange peel with the water.