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Breads

Blueberry-Walnut Crumb Muffins

photo by:kraft
Butter, brown sugar, cinnamon and nutmeg form the sweet, crumbly topping that crowns these scrumptious muffins.
time
prep:
15 min
total:
39 min
servings
total:
20 muffins or 20 servings, 1 muffin each
Magazine Acquisition

what you need

3-3/4
cups  flour, divided
1
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2 minute or 10-minute cook time), uncooked
1-1/3
cups  firmly packed light brown sugar, divided
1-3/4
tsp.  ground cinnamon, divided
1/8
tsp.  ground nutmeg
14
Tbsp.  cold butter or margarine, divided
1
Tbsp.  CALUMET Baking Powder
3/4
cup  fat-free milk
1/2
cup  cholesterol-free egg product
1/2
cup  fresh blueberries
1/2
cup  chopped PLANTERS Walnuts

Make It

PREHEAT oven to 400°F. Mix 3/4 cup of the flour, the cereal, 1/3 cup of the brown sugar, 3/4 tsp. of the cinnamon and the nutmeg in large bowl. Using pastry blender or 2 knives, cut in 6 Tbsp. of the butter until mixture resembles coarse crumbs. Set aside.

MIX remaining 3 cups flour, remaining 1 cup brown sugar, remaining 1 tsp. cinnamon and the baking powder in large bowl; set aside. Melt remaining 8 Tbsp. butter. Place in small bowl. Add milk and egg product; beat with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Add blueberries and walnuts; stir just until evenly distributed. Spoon evenly into 20 greased medium muffin cups, filling each cup 2/3 full. Sprinkle with the crumb mixture.

BAKE 20 to 24 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks to cool completely.

Kraft Kitchens Tips

Substitute
Substitute 1 cup thawed frozen blueberries for the fresh blueberries.
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