Ingredients
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
Preparation
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
