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 large bowl, combine the first 6 ingredients. Gently fold in blueberries. Combine yogurt and buttermilk. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400\u00b0 for 18 to 20 minutes. Yield: 1 dozen.
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.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Combine the first 6 ingredients in a large bowl.
Gently fold in blueberries.
In a separate bowl, combine yogurt and buttermilk.
Stir wet ingredients into dry ingredients until just moistened.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in center comes out clean.
Cool for 5 minutes before removing from pan to wire rack.
ookies found below.
DRIED BLUEBERRY MUFFINS GIFT TAG:
Additional
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.
o 400 degrees.
Prepare muffin pans with foils, papers or
o 375f, grease or line muffin tins, 12 regular, 6 extra
dd butter, oil, vanilla and buttermilk and mix well.
Fold
utter one 1/2-cup muffin top tin/pan (4x1/3
or the cake, whisk the buttermilk, eggs and vanilla in a
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.
In a large bowl, combine the first 6 ingredients.
Gently fold in blueberries.
Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
Cool 5 minutes before removing from pan to wire rack.