Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
2 oiled or foil-lined muffin tins.
Bake for 20
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
Prepare muffins as directed on our wild blueberry muffin mix package, except bake batter in tiny muffin cups, 12 to 15 minutes. Mix sugar and cinnamon. Roll hot muffins in 1/2 cup melted butter, then in cinnamon-sugar mixture. Makes about 24 small muffins.
o prepared baking dish. Spoon blueberry batter on top of the
Heat oven to 350\u00b0.
Grease a 9 x 5-inch loaf pan.
Blend eggs, yogurt and orange juice in mixing bowl.
Add date bread mix and stir in with fork.
Stir in blueberry muffin mix, adding the drained blueberries last.
Batter will be slightly lumpy.
Pour into pan and bake 50 to 60 minutes.
utter one 1/2-cup muffin top tin/pan (4x1/3
This is more a trick than a recipe.
Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water.
This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste.
It works especially well with \"light\" muffin mixes which tend to be less tasty when made as directed.
And, if you prefer making muffins from scratch, this substitution works well! Oven temperature:
425\u00b0.
Time:
15 to 20 minutes.
Serves 6 to 12.
Preheat oven to 400 degrees F.
Stir thoroughly first 5 ingredients. Make well in center.
Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
Bake 20 to 25 minutes.
While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
Drain pears, save 3/4 cup juice.
Pour pears and juice into a greased 2 qt baking dish.
Sprinkle with the muffin mix.
Dot with butter.
Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.
br>FOR BREAD:.
Combine muffin mix and poppy seed in
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
br>For coffee cake combine muffin mix, sour cream, milk, and
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
ven to 400. Spray 12 muffin cups with non-stick spray
In small bowl, combine muffin mix and milk until blended.
Pour pie filling into round baking dish.
Put dollops of muffin mix on top, close together.
Bake at 425\u00b0 for 10 to 15 minutes until brown and bubbly.
ater and drain.
Combine muffin mix, sour cream, milk and