Make
these delicious muffin tops in less than 15 minutes. Slather them with butter
right from the oven, or eat plain. Either way, you'll surely enjoy!
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.
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