Double-Berry Muffins

Double-Berry Muffins
Double-Berry Muffins

Double-Berry Muffins

  1. 1-1/2 cups flour

  2. 1/2 cup creamy wheat (enriched farina) hot cereal

  3. 1/2 cup sugar

  4. 1 Tbsp. CALUMET Baking Powder

  5. 1 tsp. ground cinnamon

  6. 1 container raspberry nonfat yogurt

  7. 1 cup cholesterol-free egg product

  8. 1/4 cup fat-free milk

  9. 3 Tbsp. margarine

  10. 3/4 cup blueberries

Prep Time: 00:10
Total Time: 00:30

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1-1/2 cups flour
  • 1/2 cup creamy wheat (enriched farina) hot cereal
  • 1/2 cup sugar
  • 1 Tbsp. CALUMET Baking Powder
  • 1 tsp. ground cinnamon
  • 1 container raspberry nonfat yogurt
  • 1 cup cholesterol-free egg product
  • 1/4 cup fat-free milk
  • 3 Tbsp. margarine
  • 3/4 cup blueberries

Recipe Directions:

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.

Serving per recipe:

1 doz. or 12 servings, one muffin each

Amount per serving:

  • Calories: 170
  • Total fat: 4 g
  • Saturated fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 200 mg
  • Carbohydrate: 29 g
  • Dietary fiber: 1 g
  • Sugars: 10 g
  • Protein: 6 g
  • Vitamin A: 6 %DV
  • Vitamin C: 2 %DV
  • Calcium: 15 %DV
  • Iron: 20 %DV