Red White And Blue Muffins Recipes
RED, WHITE AND BLUEBERRY MUFFINS
Make and share this Red, White and Blueberry Muffins recipe from Food.com.
Provided by ElleMO
Categories Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- For streusel topping:.
- Cut margarine into flour, brown sugar, cinnamon and about 4 drops of food coloring (number of drops depends on how dark you want the red), in a medium bowl, using a pastry blender or crisscrossing 2 knives, until crumbly.
- Muffins:.
- Heat oven to 400. Grease bottoms of 12 medium muffin cups or line with paper baking cups.
- Prepare streusel topping; set aside.
- Beat milk, oil, vanilla and egg in a large bowl. Stir in flour, sugar, baking powder and salt all at once, just until the flour is moistened (batter will be lumpy). Fold in blueberies. Divide batter among the muffin cups and top with 2 teaspoons of the streusel topping.
- Bake 20-25 minutes or until golden brown. Remove from pan. These muffins are good warm or cool!
Nutrition Facts : Calories 199.8, Fat 7.9, SaturatedFat 2.4, Cholesterol 25.6, Sodium 218.6, Carbohydrate 28.7, Fiber 0.9, Sugar 9.1, Protein 3.7
RED, WHITE AND BLUEBERRY MUFFINS
Ooh, they're red, white and blue and yummy, too!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- 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).
- 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.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 25 g, TransFat 0 g
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