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Blueberry-Cinnamon Muffins

Makes 12 servings.

  • 1 1/4 cups flour
  • 1/2 cup CREAM OF WHEAT Cereal, (1-min., 2-1/2-min. or 10-min. cook time), uncooked
  • 1/2 cup sugar, divided
  • 1 tablespoon baking powder
  • 2 tsps. ground cinnamon
  • 1 egg
  • 1 cup fat-free milk
  • 2 tbls. oil
  • 1 teaspoon vanilla
  • 1 cup Blueberries, fresh or frozen
  • 2 tbls. apple juice
  • MIX flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.
  • BEAT egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.
  • BAKE at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.
  • BRUSH tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.
  • Substitute: Substitute 1/4 cup cholesterol-free egg product for the egg.
  • Nutrition Bonus: Low in fat, cholesterol and sodium, these yummy muffins are a nutritious way to start your day.