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Double-Berry Muffins

Makes 1 doz. or 12 servings, one muffin each.

  • 1 1/2 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
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 container 6 oz. raspberry nonfat yogurt
  • 1 cup egg substitute, cholesterol-free egg product
  • 1/4 cup fat-free milk
  • 3 tbls. margarine, melted
  • 3/4 cup Blueberries
  • 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: Substitute any berry flavor nonfat yogurt for the raspberry nonfat yogurt.
  • Nutrition Bonus: Since these "berry" delicious muffins are made with better-for-you ingredients, they can fit into a healthful eating plan.