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BLUEBERRY MUFFINS




Source of Recipe


Recipe Circus


List of Ingredients




o 1 (15 OZ.) CAN OF BLUEBERRIES IN LIQUID (RINSE LIGHTLY IN STRAINER AND DRAIN WELL)
o 1 PACKAGE OF WHITE CAKE MIX
o 1 PACKAGE OF INSTANT VANILLA PUDDING (4 SERVING)
o 4 EGGS (BEATEN)
o 1/2 CUP CANOLA OIL
o 3/4 CUP MILK
o 1 TEASPOON LEMON EXTRACT


Recipe



1. RINSE BLUEBERRIES LIGHTLY AND DRAIN WELL.
2. IN A MIXING BOWL BEAT EGGS UNTIL LIGHT. TO THE EGGS ADD THE CAKE MIX, VANILLA PUDDING, CANOLA OIL, LEMON EXTRACT AND MILK. BEAT UNTIL SMOOTH BUT DO NOT OVER BEAT ( 2 TO 3 MINUTES) BATTER WILL BE THICK.
3. CAREFULLY FOLD IN BLUEBERRIES IN THE BATTER WITH A SPATULA IN A GENTLE OVER AND UNDER MOTION, TRY NOT TO SMASH THE BLUEBERRIES, THEY ARE VERY TENDER.
4. SPRAY MUFFIN TINS WITH VEGETABLE SPRAY. FILL MUFFIN CUPS 3/4 FULL AND PLACE IN A PREHEATED 350° OVEN FOR APPROXIMATELY 20 TO 25 MINUTES DEPENDING ON THE DIZE OF THE MUFFIN TIN YOU USE. TEST WITH A CAKE TESTER. DO NOT OVER BAKE. STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR. WILL STAY FRESH FOR ABOUT 4 TO 5 DAYS.

IF YOU DON'T WANT TO USE THE LEMON EXTRACT, YOU CAN SUBSTITUTE VANILLA. THE LEMON AND BLUEBERRY COMBINATION JUST MAKES THESE MUFFINS TASTE WONDERFUL.