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Home | Breads | Otis Spunkmeyer Blueberry Muffins
Otis Spunkmeyer Blueberry Muffins
Ease of Cooking: Medium Difficulty
Serving Size: 12
Notes:
If the name says Otis Spunkmeyer on it, you can't go wrong. These are tasty muffins.
Ingredients:
1 15 oz. Blueberry's in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
Preparation:
Rinse Blueberry's 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 blueberry's 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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