RED, WHITE AND BLUEBERRY MUFFINS

Red, White and Blueberry Muffins image

Ooh, they're red, white and blue and yummy, too!

Provided by Betty Crocker Kitchens

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

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

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