JULY 4th Recipe: Red, White & Blueberry Muffins
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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 |
 Patriotic muffins in red, white and blue. Photo courtesy Betty Crocker. |
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Save time with a mix. Photo courtesy Betty Crocker. |
Preparation 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. |
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