HEAT oven to 400ºF. Spray 18 medium-size muffin C. with no-stick cooking spray.
COMBINE Homemade Crisco Quick Bread Mix and 1/2 C. 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.
FILL muffin with batter. Combine remaining 1 Tbsp. sugar and cinnamon. Sprinkle over batter.
BAKE 18 to 20 minutes or until lightly browned.
Nutrition
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
