Comida Kraft
Recipe Box

Blueberry-Cinnamon Graham Snack Cakes

Prep Time
10
min.
Total Time
30
min.
Servings

6 servings, 2 snack cakes each

A perfect combination of blueberries and cinnamon in muffin cup sized snack cakes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Mix graham crumbs, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add milk and sour cream; mix well. Add to crumb mixture; stir just until moistened. Toss blueberries with flour; gently stir into batter.
  • Spoon into 12 muffin cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool slightly.

Make Ahead

Prepare and bake snack cakes as directed; cool completely. Wrap in plastic wrap; freeze. Thaw at room temperature before serving. Or to warm, unwrap 1 muffin and microwave on HIGH 20 sec. or just until warmed.

Servings

  • 6 servings, 2 snack cakes each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Fat

Nutrition Bonus

With their built-in portion control, these snack cakes make great treats.

Nutritional Information

Serving Size 6 servings, 2 snack cakes each
AMOUNT PER SERVING
Calories 210
Total fat 7g
Saturated fat 3g
Cholesterol 45mg
Sodium 390mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 17g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Very easy, and I can't believe there's no butter involved! Very easy, and I can't believe there's no butter involved! I didn't have the Cinnamon Grahams, so I just substituted Honey Grahams, and added cinnamon to the mix. Also, I've made these with apples, and they are even better!
Date published: 2010-09-16
Rated 4 out of 5 by from This was great. This was great. I love anything with blueberries and this lived up to expectation. I modified the recipe slightly by using the regular honeymaid graham crackers instead of the cinnamon. I'll try to cinnamon next time.
Date published: 2007-06-09
Rated 4 out of 5 by from I substituted many of the ingredients based on what I had: low fat honey graham crackers, frozen... I substituted many of the ingredients based on what I had: low fat honey graham crackers, frozen raspberries, light soymilk, and egg substitute. It still came out excellent! Definitely recommend this!
Date published: 2006-04-05
Rated 4 out of 5 by from These were delicious! These were delicious! I only had honey graham crackers, so I used those. But I sprinkled a little cinammon on each muffin right before I baked them. And I added a bit more blueberries than it said...
Date published: 2006-06-12
Rated 2 out of 5 by from Tried a second batch and still very dry and not a lot of taste though I put in extra berries. Tried a second batch and still very dry and not a lot of taste though I put in extra berries. They didn't rise very much either - I will look for a better recipe.
Date published: 2009-07-27
Rated 4 out of 5 by from Very good! Very good! My kids gobbled them up. For a different twist, we tried making them again only with the chocolate grahams and white chocolate chips. YUM!
Date published: 2007-04-20
Rated 1 out of 5 by from These were easy to make but they tasted like mushy graham crackers to me. These were easy to make but they tasted like mushy graham crackers to me. I did NOT like them.
Date published: 2006-09-26
Rated 4 out of 5 by from Cinnamon flavor is a bit strong but still good especially when warm and with butter. Cinnamon flavor is a bit strong but still good especially when warm and with butter.
Date published: 2012-07-29
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