Ingredients
- 3 packages of Martha White Blueberry Muffin Mix
- 2 eggs
- 1 cup Greek yogurt
- ½ cup water
- ½ cup blueberries
icing
- ¼ cup confectioners' sugar
- 1 tablespoon milk
Instructions
- Heat oven to 350 degrees.
- Grease the mini bundt cake pan.
- Rinse blueberries and set aside.
- In a large bowl blend eggs, Greek yogurt and water.
- Blend in muffin mix.
- Gently stir in blueberries.
- Spread batter in bundt cake pan.
- Bake 35 to 40 minutes or until golden brown on top.
- Cool on wire rack.
- When cool, mix confectioners' sugar with milk and drizzle over top of the mini bundt cakes.
- Serve!
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Calories: