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Otis Spunkmeyer's Blueberry Muffins Recipe

by Global Cookbook

Ingredients

1 can blueberries in diquid - (15 ounce) rinsed lightly,     and liquid removed 1 pkt white cake mix 1 pkt instant vanilla pudding - (4 serving size)

4 x Large eggs beaten 1/2 c. vegetable oil 3/4 c. lowfat milk 1 tsp vanilla

Directions

1. Rinse Blueberries lightly and drain well.
2. In mixing bowl beat Large eggs till light. To the Large eggs add in cake mix, pudding, vegetable oil, vanilla, and lowfat milk. Beat till smooth but don't over beat. About two to two and half min. Batter will be thick.
3. Carefully fold blueberries in batter with a spoon or possibly spatula. Try not to break the berries, they can be very tender.
4. Fill muffin c. 3/4 full and place in a preheated oven at 350 degrees for 20 to 30 min depending on the size of you muffin c.. Test with a tooth pick and taking care not to over bake. Store muffins in a air tight container.
5. This recipe yields 9 large or possibly 12 to 15 small muffins.

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