Recipes

Preheat oven to 375. Grease 18 muffin cups or line with paper cupcake liners; set aside.

In large bowl, combine flour, sugar, baking powder and baking soda; set aside.

In medium bowl, with wire whisk, beat eggs, milk, Shedd's Spread Country Crock® Spread, banana and vanilla until smooth.

With wooden spoon, stir egg mixture into flour mixture just until combined.

Gently fold in blueberries and walnuts.

Evenly spoon batter into prepared pans.*

Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.

*For even baking, fill any unused muffin cups halfway with water.