Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

Name: Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters Cinnamon Toast Crunch® cereal, crushed; 517 grams box Betty Crocker® wild blueberry muffin mix; 2 eggs; 118 milliliters milk; 1 teaspoon vanilla; 59 milliliters vegetable oil; 2 smalls zucchini, shredded

You can never have too many morn meal recipes, so give Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel a try. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 11g of fat, and a total of 259 calories. This recipe serves 12. From preparation to the plate, this recipe takes around 40 minutes. If you have vanilla, vegetable oil, eggs, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425°F (400°F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.

Ingredients you will need

Blueberries