JULY 4th Recipe: Red, White & Blueberry Muffins | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresJULY 4th Recipe: Red, White & Blueberry Muffins | The Nibble Webzine Of Food Adventures
You don’t have to wait until July 4th to start the day with these tasty red, white and blue muffins. You can also serve them à la mode with frozen yogurt, for dessert and snacks.
In an ideal world, you’d make your favorite muffin batter and add fresh blueberries and raspberries. But using a muffin mix, prep time is just 15 minutes, with another 30 minutes to bake, cool and glaze the muffins.
RECIPE: RED, WHITE & BLUEBERRY MUFFINS
Ingredients For 12 Muffins
1 box Betty Crocker Wild Blueberry Muffin Mix
3/4 cup milk
1/4 cup vegetable oil
3/4 cup dried cherries or cranberries
1/3 cup powdered sugar
1 to 1-1/2 teaspoons milk
1/8 teaspoon orange or vanilla extract
Patriotic muffins in red, white and blue. Photo courtesy Betty Crocker.
Optional: 1/2 cup of your favorite chopped nuts (we like pecans)
Save time with a mix. Photo courtesy Betty Crocker.
1. HEAT oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms (only) of muffin cups if not using liners.
2. DRAIN blueberries from the muffin mix; rinse and set aside. In medium bowl, stir muffin mix, milk, oil, eggs and cherries/cranberries just until blended. Gently stir in blueberries.
3. DIVIDE batter among muffin cups; each should be about three-fourths full.
4. 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. Drizzle glaze over muffins.