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Cinnamon Blueberry Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg beaters||1⁄4 Cup (4 tbs)|
|Fleischmann's margarine||6 1⁄2 Tablespoon, melted, divided|
|Blueberries/Cranberries||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Cinnamon topping||1⁄2 Cup (8 tbs)|
Calories 389 Calories from Fat 121
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 0.77 mg
Sodium 240.3 mg10%
Total Carbohydrates 65 g21.5%
Dietary Fiber 12.2 g48.9%
Sugars 15.5 g
Protein 8 g15.2%
Vitamin A 4% Vitamin C 5.8%
Calcium 44.4% Iron 23%
*Based on a 2000 Calorie diet
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.