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Breads

Double-Berry Muffins

Double-Berry Muffins recipe
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
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.
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