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Breads

Blueberry-Cinnamon Muffins

Blueberry-Cinnamon Muffins recipe
photo by:kraft
Serve these scrumptious, cinnamon-scented blueberry muffins warm from the oven for a morning treat.
time
prep:
15 min
total:
35 min
servings
total:
12 servings
Magazine Acquisition

what you need

1-1/4
cups  flour
1/2
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2
cup  sugar, divided
1
Tbsp.  CALUMET Baking Powder
2
tsp.  ground cinnamon
1
 egg
1
cup  fat-free milk
2
Tbsp.  oil
1
tsp.  vanilla
1
cup  fresh or frozen blueberries
2
Tbsp.  apple juice

Make It

MIX flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.

BEAT egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.

BAKE at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.

BRUSH tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.

Kraft Kitchens Tips

Substitute
Substitute 1/4 cup cholesterol-free egg product for the egg.
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