1 : Egg
1 : tb Creole mustard
Juice : Juice of one fresh lemon
2 : ts Chopped garlic
1 : tb Prepared Horseradish
1 : c Vegetable oil
Salt; : Salt; to taste
0: Spray each cup in 12-muffin tin
1: (To prevent sticking, do not use paper baking cups
2: ) Preheat oven to 425F
3: Drain blueberries, rinse and set aside
4: Combine egg and juice in a medium-sized bowl, and stir using a fork to mix
5: Add the muffin mix and stir until moistened (about 50 strokes)
6: Fold blueberries into batter
7: Fill each muffin 2/3 full
8: Bake 15-20 minutes or until golden brown
9: Cool 5 minutes
10: Remove from pan
11: Success Tips: If using a dark nonstick muffin pan, reduce oven temperature to 375F, and bake about 5 minutes longer
12: Use an ice-cream scoop or a 1/4 cup measuring cup to fill muffin cups with batter
13: Makes 12, each calories 123, fat 0
14: 0g, 0% calories from fat, cholesterol 0mg, protein 1
15: 6g, carbohydrates 27
16: 1g, fiber 0
17: 0g, sodium 200mg
18: mc-edit by kitpath@earthlink
19: net 5/99 Recipe by: Betty Crocker Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink
20: net> on May 11, 1999, converted by MM_Buster v2
21: 0l
22: