Blueberry and Lemon Maple Muffins
Recipe from Kellogg's



by 2  people


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Ingredients
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    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  6  ounce containers 
    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

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:

1.
If desired, replace egg substitute with 2 slightly beaten eggs.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 4, carb. (g) 28, fiber (g) 1, sugar (g) 16, pro. (g) 5, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 150, calcium (mg) 61, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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