Serves: 12
Total Calories: 114
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°F oven several minutes before serving.
EXCHANGES
2 Carbohydrate
PYRAMID SERVINGS
1 Starch
1/2 Sweet
1/2 Fruit
NUTRITION FACTS
Calories 160
Calories from Fat 25
Fat 2.5 g
Saturated Fat 0.5 g
Cholesterol 20 mg
Sodium 280 mg
Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 13 g
Protein 4 g
Reprinted with permission of Kraft Foods, Inc.
This Low Fat Blueberry Muffins recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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