PILLSBURY SUGAR FREE MUFFIN MIX RECIPES

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
• Remove pie crust from pouch; place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
• Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
• Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.

Steps:

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before decorating.
• Top with frosting, glaze, or ganache of choice, or dust with powdered sugar.