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Recipe of the Week
* Exported from MasterCook *
Otis Spunkmeyer Blueberry Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz Blueberries in Liquid (rinse lightly and
drain)
1 Package White Cake Mix
1 Package Instant Vanilla Pudding
4 Eggs (beaten)
1/2 C Vegetable Oil
3/4 C Milk
Rinse Blueberries lightly and drain well. In mixing bowl beat
eggs until light. To the eggs add cake mix, pudding, vegetable
oil, vanilla, and milk. Beat until smooth but do not over beat.
About two to two and half minutes. Batter will be thick.
Carefully fold blueberries in batter with a spoon or spatula. try
not to break the berry's, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350
degrees for 20 - 30 minutes depending on the size of you muffin
cups. Test with a tooth pick and taking care not to over bake.
Will make about 9 large muffins or 12 - 15 small muffins.
Store muffins in a air tight container.
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NOTES : posted to FF Digest 2710 by TabMTBC@aol.com
formatted by Jennia Hart |
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