Sugared Muffins
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cornbread
mix |
* |
| ¾ | cup |
water
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
blueberries
or frozen and thawed |
|
| 3 | tablespoons |
sugar
granulated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | tablespoons |
butter
melted, or margerine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cornbread
mix |
* |
| 177 | ml |
water
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
blueberries
or frozen and thawed |
|
| 45 | ml |
sugar
granulated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
butter
melted, or margerine |
|
Directions
Heat oven to 425 degrees F.
Grease bottoms of 12 medium muffin cups.
Stir corn bread mix, water, brown sugar and egg just until mix is moistened.(Batter will be lumpy.)
Fold in blueberries. Fill muffin cups ⅔ full.
Bake until golden brown, 15 to 20 minutes.
Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture.
1 dozen muffins.
