Breads

Double-Berry Muffins

(11)

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photo by:

kraft

Fresh blueberries and raspberry yogurt help make these moist cinnamon-scented muffins "berry berry" good. Serve as a snack or for part of your breakfast.

time

prep:

10 min

total:

30 min

servings

total:

1 doz. or 12 servings, one muffin each

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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

Tbsp. CALUMET Baking Powder

tsp. ground cinnamon

container (6 oz.) raspberry nonfat yogurt

cup cholesterol-free egg product

1/4

cup fat-free milk

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.

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teachertrish

posted:1/11/2010

my family liked these muffins quite a bit. i also didn't have skim milk, so i used 1%.

LoolooRod

posted: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.

Kathleen Burke

posted:10/6/2007

Very healthy and I enjoyed these muffins very much.

tatertots83

posted:3/4/2007

excellent quality overall... good flavor without being too sweet, I loved them and will gladly make them again!

lindak1945

posted:10/8/2006

These muffins were great! I used blueberry yogurt along with the blueberries; were excellent. I have also used blackberries and blackberry creme yogurt; the next time I make them I am going to use straw-berry yogurt and fresh/frozen strawberries. I believe that the combinations could be almost endless. They are easy to make, look good and taste really good, even after freezing and thawing.

a cook

posted:12/26/2003

I tryed makingthis recipe and it was horriable im sorry to say because they looked so good and tasty. The blueberr's came right out and they were as hard as a rock with-in two minutes maybe i did something wrong but i think i followed the recipe really well. Yuck i just didnt like them

a cook

posted:8/3/2003

By using Splenda or Equal it will cut the carbs and sugar...great for Diabetics like me. Everything else is already cut, like the eggs. Great idea!

a cook

posted:3/14/2003

THESE MUFFINS ARE SO LIGHT, YET SO DELICIOUS. I THINK THE CREAM OF WHEAT GIVES IT THAT DISTINCT FLAVOR. MY FAMILY LOVES THEM, THEY'RE GREAT FOR BREAKFAST.

a cook

posted:10/16/2002

Yummy

a cook

posted:10/3/2002