Egg Beaters Recipes
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Cinnamon-Blueberry Muffins
Warm blueberry muffins brushed with Fleishmann's and sprinkled with a cinnamon sugar topping
15
Prep Time
(MINUTES)
40
Total Time
(MINUTES)
12
Servings
2.8 of 5
(4 ratings)
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Ingredients
- 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
Nutrition Information
183
4g
5g
Serving Size: 12 servings (1 muffin each)
Directions
- 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.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 183 | |
| % Daily Value* | ||
| Total fat | 4 g | 7% |
| Saturated fat | 1 g | 5% |
| Cholesterol | 0 MG | 0% |
| Sodium | 194 MG | 8% |
| Carbohydrate | 32 g | 11% |
| Dietary fiber | 2 g | 6% |
| Sugars | 17 g | 2% |
| Protein | 5 g | 9% |
| Vitamin A | 5% | |
| Vitamin C | 2% | |
| Calcium | 11% | |
| Iron | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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