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    2 pt. Wild Blueberry Muffin Tops


    Source of Recipe


    Betty Crocker Recipe Magazine

    List of Ingredients




    1 package Betty Crocker wild blueberry muffin mix
    1/2 cup water
    3 tablespoons vegetable oil
    1 egg

    Recipe



    1. Preheat oven to 425¼F (or 400¼F for dark or nonstick pan). Drain Blueberries from muffin mix; 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.

    Makes 20; 2 pts. each

    1 Muffin Top: Calories 95;Fat 3g;Cholesterol 10mg; Sodium 130mg; Potassium 15mg; Carbohydrate 17g;Fiber 1g; Protein 1g Diet Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat WW Pts: 2

 

 

 

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