Cinnamon Blueberry Muffins Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Skim milk | 1 Cup (16 tbs) | |
| Egg Beaters | 1/4 Cup (16 tbs) | |
| 1/3 cup plus 1 tablespoon | ||
| Fleischmann's Margarine, melted, divided | ||
| Frozen blueberries | 3/4 Cup (16 tbs) | |
| Cinnamon Topping | ||
Directions
In large bowl, combine flour, sugar, baking powder and lemon peel; set aside.
In medium bowl, combine milk, Egg Beaters and 1/3 cup melted margarine.
Stir into flour mixture just until moistened; gently stir in blueberries or cranberries.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 400°F for 15 to 18 minutes or until lightly browned.
Dip tops of warm muffins in remaining melted margarine, then in Cinnamon Topping.
Serve warm.
In medium bowl, combine milk, Egg Beaters and 1/3 cup melted margarine.
Stir into flour mixture just until moistened; gently stir in blueberries or cranberries.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 400°F for 15 to 18 minutes or until lightly browned.
Dip tops of warm muffins in remaining melted margarine, then in Cinnamon Topping.
Serve warm.
Chef
