Blueberry-Corn Muffins
Recipe from
Betty Crocker
Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.
Servings:
18 muffins
Prep Time:
10 mins
Total Time:
30 mins
Ingredients
-
1 boxBetty Crocker® Gluten Free yellow cake mix (15 ounces)see savings
-
1/2 cupyellow cornmealsee savings
-
3/4 cupwatersee savings
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1/2 cupbutter, meltedsee savings
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2 teaspoonsgluten-free vanillasee savings
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3eggs, beatensee savings
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2 teaspoonsgrated orange peelsee savings
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1 1/2 cupsfresh or frozen (do not thaw) blueberriessee savings
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1 tablespoonsugarsee savings
Directions
1.
Heat oven to 375 degrees F. Place paper baking cups in each of 18 regular-size muffin cups.
2.
In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.
3.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.
Nutrition information
Per serving: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 12g); Protein 2g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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