| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Corn Bread Mix (INDEX) |
| 3/4 |
c |
Water |
| 1/4 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 1 |
c |
Fresh blueberries* |
| 3 |
tb |
Granulated sugar |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
tb |
Butter/margarine;melted |
INSTRUCTIONS
*Or frozen, thawed Heat oven to 425. 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
2/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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