Warm blueberry muffins brushed with Fleishmann's and sprinkled with a cinnamon sugar topping
- PAM® Baking Spray
- 2 cups Ultragrain® All Purpose Flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon grated lemon peel
- 3/4 cup fresh or frozen blueberries
- 1-1/4 cups plain nonfat yogurt
- 1/4 cup Fleischmann's® Original-stick, melted
- 1/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Fleischmann's® Original-stick, melted
- Preheat oven 400°F. Spray 12 regular muffin cups with baking spray; set aside.
- Batter: Combine flour, 3/4 cup sugar, baking powder and lemon peel in medium bowl; blend well. Stir in blueberries; set aside. Beat yogurt, 1/4 cup melted Fleischmann's and Egg Beaters in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. Spoon evenly into prepared muffin cups.
- Bake 15 to 18 minutes, or until wooden pick inserted in centers comes out clean. Set muffin pan on cooling rack. Remove muffins from pan after cooling about 10 minutes.
- Topping: Mix 2 tablespoons sugar and the cinnamon until well blended. Brush tops of warm muffins with 1 tablespoon melted Fleischmann's; sprinkle with cinnamon mixture.
- Serve warm or cooled completely.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||7%|
|Saturated fat||1 g||5%|
|Dietary fiber||2 g||6%|
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