*Or frozen, thawed Heat oven to 425. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy.) Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture. 1 dozen muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.6mg||5 %|
|Sodium 8.6mg||0 %|
|Potassium 18.4mg||0 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.4g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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