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Cinnamon Blueberry Muffins

chef.tim.lee's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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