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