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Double-Berry Muffins

Prep Time:

10 min

Total Time:

30 min

Makes:

1 doz. or 12 servings, one muffin each

What You Need

1-1/2 cups flour

1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked

1/2 cup sugar

1 Tbsp. CALUMET Baking Powder

1 tsp. ground cinnamon

1 container (6 oz.) raspberry nonfat yogurt

1 cup cholesterol-free egg product

1/4 cup fat-free milk

3 Tbsp. margarine, melted

3/4 cup blueberries

Make It

PREHEAT oven to 400°F. Mix flour, cereal, sugar, baking powder and cinnamon in large bowl; set aside. Beat yogurt, egg product, milk and margarine with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in blueberries.

SPOON evenly into 12 lightly greased or paper-lined medium muffin cups.

BAKE 18 to 20 min. or until golden brown. Serve warm.

Kraft Kitchens Tips

Substitute

Substitute any berry flavor nonfat yogurt for the raspberry nonfat yogurt.

K:4315 v0:55889

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Rated

by LoolooRod on 8/30/2008
" very healthy and delicious..not a fan of creamy wheat but very good on the muffins, nice texture... would definetly make them again."