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Cinnamon-Blueberry Muffins
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Cinnamon-Blueberry Muffins

35 Min(s)
20 Min(s) Prep
15 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. grated lemon zest
1/4 cup cholesterol-free egg product
1 cup fat-free milk
1/3 cup plus 1 Tbsp. margarine or butter, melted divided
3/4 cup fresh or frozen blueberries
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Let's Make It
1
Mix flour, sugar, baking powder and lemon peel in large bowl; set aside.
2
Blend egg substitute, milk and 1/3 cup melted margarine or butter. Stir into dry ingredients just until blended; gently stir in blueberries. Fill 12 greased 2-1/2-inch muffin-pan cups.
3
Bake at 400°F for 15 to 18 minutes or until done.
4
Dip tops of warm muffins in remaining melted margarine or butter. Serve warm.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 dozen
* 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.
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