Lemon-Blueberry Muffins

Name: Lemon-Blueberry Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 237 milliliters fresh or frozen blueberries (do not thaw); 79 milliliters packed brown sugar; 532 milliliters Kix® cereal; 1 egg; 177 milliliters fat-free (skim) milk; 1 teaspoon ground cinnamon; 2 teaspoons grated lemon peel; 1 Tbsp firm margarine or butter; 1 teaspoons salt; 59 milliliters canola or vegetable oil; 296 milliliters Gold Medal® whole wheat flour

You can never have too many morn meal recipes, so give Lemon-Blueberry Muffins a try. One serving contains 156 calories, 3g of protein, and 6g of fat. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, milk, lemon peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 400°F.

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups with shortening or spray with cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Muffin Liners

Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Set aside.

Ingredients you will need

Cereal

Meat

Equipment you will use

Meat Tenderizer

Ziploc Bags

Rolling Pin

To make topping, in small bowl, mix 2 tablespoons of the crushed cereal, 1/4 cup brown sugar, the cinnamon and margarine until crumbly; set aside.

Ingredients you will need

Brown Sugar

Margarine

Cinnamon

Cereal

Equipment you will use

Bowl

In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping.

Ingredients you will need

Baking Powder