| 1 | box Betty Crocker® wild blueberry muffin mix |
| 3/4 | cup milk |
| 1/4 | cup vegetable oil |
| 2 | eggs |
| 3/4 | cup dried cranberries |
| 1/3 | cup powdered sugar |
| 1 | to 1 1/2 teaspoons milk |
| 1/8 | teaspoon orange extract or vanilla |
| 1. | Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. |
| 2. | Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full). |
| 3. | Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins. |
|
| Go nuts and add about 1/2 cup of your favorite chopped nuts to the batter. |
|
| Use dried cherries for the cranberries. |
Nutrition Information:
230 ( 70); 7g ( 1 1/2g, 0g); 35mg; 230mg; 37g ( 1g, 25g); 4g 0%; 0%; 4%; 4% 1 ; 1 1/2 ; 0 ; 1 1/2 2 1/2