BLUEBERRY-PECAN CORN MUFFINS

1 pkg (6.5-oz) corn muffin mix

1/3 cup buttermilk

1 egg

3 tbsp melted butter, divided

1 cup blueberries

1/2 cup chopped glazed pecans

Preheat oven to 400-degrees.

Lightly coat 12 muffin cups with nonstick cooking spray/

In a mixing bowl, combine the muffin mix, buttermilk, egg and 2 tablespoons of the melted butter until blended. Stir in the blueberries and pecans. Spoon the batter evenly into the 12 muffin cups. Brush tops with the remaining butter.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool in pan 5 minutes then remove from pan.

Yield: 12 servings of 1 muffin. Per muffin: 130 calories, 2g protein, 17g carbs, 166mg sodium, 6g fat (2g saturated)

file photo for reference