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Low Fat Blueberry Muffins |
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Serves: 12 Print this RecipeServing Size 1 muffin 1 1/4 cups flour 1 tablespoon CALUMET baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup POST grape-nuts Brand Cereal 1 cup skim milk 1 egg, slightly beaten 1/2 cup each chunky applesauce and firmly packed brown sugar 2 tablespoons margarine, melted 1 cup fresh or frozen blueberries 1. Heat oven to 400°F. 2. Mix flour, baking powder, cinnamon, and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in egg, applesauce, sugar, and margarine. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries. Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full. 3. Bake 20 minutes or until golden brown. Serve warm. Storage: Store muffins loosely covered at room temperature on the day they are baked. For longer storage, wrap tightly and freeze. Defrost frozen muffins, loosely covered, at room temperature 1 hour; then warm in 350° oven several minutes before serving. EXCHANGES Carbohydrate 2 PYRAMID SERVINGS Starch 1 Sweet 1/2 Fruit 1/2 NUTRITION FACTS Calories 162(23 calories from fat) Fat 3 g Saturated Fat 1 g Cholesterol 18 mg Sodium 297 mg Carbohydrate 32 g Dietary Fiber 2 g Sugars 14 g Protein 4 g Reprinted with permission of Kraft Foods, Inc. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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