Red, White and Blueberry Muffins

Name: Red, White and Blueberry Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty Crocker® wild blueberry muffin mix; 177 milliliters dried cranberries; 2 eggs; 1 teaspoon milk; 0 teaspoons orange extract or vanilla; 79 milliliters powdered sugar; 59 milliliters vegetable oil

Red, White and Blueberry Muffins might be just the morn meal you are searching for. This recipe makes 12 servings with 170 calories, 2g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have vegetable oil, milk, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 425ºF.

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

Equipment you will use

Muffin Liners

Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin

Ingredients you will need

Blueberries

Muffin Mix

Equipment you will use

Bowl

Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).

Ingredients you will need

Blueberries

Cranberries

Egg

Milk

Cooking Oil

Equipment you will use

Muffin Liners

Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle.

Ingredients you will need

Orange Extract