Blueberry and Lemon Maple Muffins
Recipe from Kellogg's


Blueberry and Lemon Maple Muffins

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Ingredients
  • 1 1/4  cups
    all-purpose flour
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  • 2 1/2  teaspoons
    baking powder
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  • 2  teaspoons
    grated lemon peel
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  • 1/4  teaspoon
    salt
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  • 1  cup
    Ready-To-Eat Cereal Smart Start® Healthy Heart Maple & Brown Sugar (crushed to 1/2 cup)
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  • 2 
    containers (6 oz. each) low-fat lemon yogurt
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  • 1/2  cup
    refrigerated egg substitute*
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  • 1/2  cup
    firmly packed brown sugar
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  • 2  tablespoons
    vegetable oil
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  • 3/4  cup
    fresh or frozen blueberries
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  • 1  tablespoon
    granulated sugar
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  • 1  teaspoon
    grated lemon peel
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Directions
1.
In medium bowl stir together flour, baking powder, 2 teaspoons lemon peel and salt. Set aside.
2.
In large bowl stir together Kellogg's® Smart Start® Healthy Heart Maple & Brown Sugar cereal, yogurt and egg substitute. Let stand about 2 minutes or until cereal softens. Add brown sugar and oil. Beat well. Add flour mixture, stirring until just combined. Fold in blueberries. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3.
In small bowl stir together granulated sugar and 1 teaspoon lemon peel. Sprinkle on top of muffins. Bake at 375 degrees F about 20 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.

*NOTE:
If desired, replace egg substitute with 2 slightly beaten eggs.
Nutrition information
Calories 150, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 28 g, Fiber less than 1 g, Sugars 16 g, Protein 5 g. Daily Values: Vitamin A 4%, Vitamin C 4%, Calcium 6%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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