Blueberry Sugar Cakes
Prep Time 15 min
Cook Time 20 Min
Servings 12
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 3 cups
- 1/2 cup sugar plus 1 tbsp.
- 2 large eggs
- 1 cup milk
- 3/4 cup fresh or dry-pack frozen blueberries
- 1/4 tsp. ground cinnamon
Directions
- Step 1
HEAT oven to 400ºF. Spray 18 medium-size muffin cups with no-stick cooking spray.
- Step 2
COMBINE Homemade Crisco Quick Bread Mix and 1/2 cup sugar in large bowl. Beat eggs and milk together with a fork. Add to Quick Bread mixture. Stir just until moistened. Rinse and drain blueberries; gently fold into batter.
- Step 3
FiLL muffin cups with batter. Combine remaining 1 tablespoon sugar and cinnamon. Sprinkle over batter.
- Step 4
BAKE 18 to 20 minutes or until lightly browned.
Serving size
(1 of 12 cakes)
- Calories 240
- Calories from Fat90g
- Total Fat 10g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 35mg
- Sodium 330mg
- Potassium 0mg
- Total Carbohydrates 33g
- Dietary Fiber 1g
- Sugars 12g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet