Otis Spunkmeyer Blueberry Muffins
- Minutes to Cook:
- Number of Servings: 18
Ingredients
white cake mixvanilla instant pudding, sugar freeeggscanola oilmilkvanilla extractfrozen blueberries
In mixing bowl beat eggs lightly. To the eggs add cake mix, pudding mix, vanilla and milk. Beat until smooth but do not overbeat, about 2-2 1/2 minutes. Batter will be thick. Carefully fold in blueberries. Fill the muffin tins 3/4 cup full and place in a preheated oven at 350 degrees for 20-30 minutes depending on the size of your muffin tins. Test with toothpick taking care not to over bake.
Will make about 9 large muffins or 15-18 small muffins. Store in an airtight container
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KIMMYGA1.
Will make about 9 large muffins or 15-18 small muffins. Store in an airtight container
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KIMMYGA1.
Nutritional Info Amount Per Serving
- Calories: 203.2
- Total Fat: 10.4 g
- Cholesterol: 41.3 mg
- Sodium: 232.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.5 g
- Protein: 3.1 g
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