Make moist cinnamon-scented Blueberry-Yogurt Muffins as part of your breakfast. Blueberry-Yogurt Muffins feature fresh blueberries and raspberry yogurt.
What You Need
Original recipe yields 12 servings
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
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Let's 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.
Substitute any berry flavor nonfat yogurt for the raspberry nonfat yogurt.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0.5g
Total Carbohydrates 25g
Dietary Fibers 0.8646g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 doz. or 12 servings, one muffin each.
* 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.