Top of The Muffin To You!!

I got this recipe from Real Mom Kitchen, who I think got it straight from the Betty Crocker website. We love these! I always hated peeling the muffin from the paper lining cause most of it would stick to the paper, plus the top of the muffin is my favorite anyway. These are awesome cause you don't have to mess with the paper linings and the baking time is way less. It's like eating a muffin cookie!! Matt can eat 4 in one sitting. This recipe calls for the Betty Crocker Wild Blueberry mix, but I bet any muffin mix would work. Also, you don't follow the ingredients or instructions on the back of the muffin box. Use these ones instead. Enjoy : )

Muffin Tops

• 1 package Betty Crocker® wild blueberry muffin mix
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg

Instructions

1. Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). 
2. Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
3. Drop batter by rounded tablespoonfuls about 2 inches apart ontoungreased cookie sheet.
4. Bake 7 to 9 minutes or until edges and tops begin to brown (mine usually take longer then this to cook). Cool 1 minute before removing from cookie sheet.