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From MARTHA WHITE
Makes 10 servings
Gluten Free Blueberry Muffin Tops
INGREDIENTS
No-Stick Cooking Spray
2 packages Martha White Gluten Free Blueberry Flavored Muffin Mix
1/2 cup sour cream
1/4 cup butter, melted
CREAM CHEESE SPREAD (Optional)
4 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon lemon or orange juice
1 teaspoon finely grated lemon or orange peel
DIRECTIONS
1.HEAT oven to 400 degrees. Coat baking sheet with no-stick cooking spray. Combine muffin mix, sour cream and butter in medium bowl, stirring until evenly moistened.
2.DROP onto prepared baking sheet to make 10 mounds. Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack to cool.
3.For Cream Cheese Spread: MIX cream cheese, sugar, lemon juice and lemon peel in small bowl until well blended. Serve with muffin tops.
Find this recipe and more holiday treats at marthawhite.com
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