Betty Crocker Wild Blueberry Muffin And Quick Bread Mix

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Betty Crocker Premium Muffin Mix & Quick Bread Mix Wild BlueberryEnriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Blueberries Canned in Light Syrup (Blueberries, Water, High Fructose Corn Syrup), Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Dried Cultured Cream.Directions Wild Blueberry Jumbo Muffins: Heat oven to 400 degrees F. Make muffins as directed-except use 6 jumbo muffin cups. Bake 18 to 22 minutes. High Altitude (3500-6500 ft) : Stir 1 tbsp all-purpose flour into dry muffin mix. Low-fat. No-cholesterol muffins: Use 3/4 cup water, 1/4 cup applesauce instead of the oil and 1/4 cup fat-free egg product or 2 egg whites instead of the eggs. Do not eat raw muffin batter. You will need: 3/4 cup water. 1/4 cup vegetable oil. 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Drain Blueberries; rinse and set aside. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry muffin mix. Betty's tip: Use an ice cream scoop to fill muffin cups with batter. Wild Blueberry Quick Bread. 1 box Betty Crocker wild blueberry muffin mix. 1/2 cup water. 1/4 cup vegetable oil. 2 eggs. Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain blueberries; rinse and set aside. In medium bowl, stir Muffin Mix, water, oil and eggs just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. 16 servings.

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