A perfect combination of blueberries and cinnamon in muffin cup sized snack cakes.
What You Need
Original recipe yields 6 servings
9 graham cracker s, finely crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1 Tbsp. CALUMET Baking Powder
2 tsp. ground cinnamon
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup blueberries
1 Tbsp. flour
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Let's Make It
Heat oven to 375°F.
Mix graham crumbs, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add milk and sour cream; mix well. Add to crumb mixture; stir just until moistened. Toss blueberries with flour; gently stir into batter.
Spoon into 12 muffin cups sprayed with cooking spray.
Bake 18 to 20 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool slightly.
Prepare and bake snack cakes as directed; cool completely. Wrap in plastic wrap; freeze. Thaw at room temperature before serving. Or to warm, unwrap 1 muffin and microwave on HIGH 20 sec. or just until warmed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 snack cakes 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.