Method

1. Remove Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
2. Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
3. Cut open one end of the pouch and squeeze all batter into large bowl. Gently fold in raspberries and blueberries.
4. Using a #20 scoop, scoop batter into muffin cups (or fill each 2/3 full).
5. For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time. Allow muffins to cool completely before glazing.
6. For Glaze: Place powdered sugar in mixing bowl. Add 8 tablespoons milk, stirring until smooth. Continue to add milk, 1 tablespoon at a time, until glaze is desired consistency.
7. Drizzle glaze over muffins.