Blueberry-Cinnamon Muffins is a quick, easy and delicious recipe for moist muffins using fresh or frozen blueberries. Use these as a light breakfast, snack or dessert. They can also be made ahead, frozen and used as needed. It is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic friendly and Weight Watchers (5 SmartPoints), (3 PointsPlus) recipe. Makes 12 muffins. Blueberry-Cinnamon Muffins will be loved by all of your family, friends and guests.
Prep Time: 10 Minutes.
Cooking Time: 18-20 Minutes.
Total Time: About 45 Minutes.
(3 cups) finely crushed, cinnamon graham crackers
1/4 cup granulated sugar
1 tbsp baking powder
1 cup skim milk
(2/3 cup) fresh blueberries,
or substitute with frozen blueberries but do NOT thaw.
1. Preheat oven to 375° F.
2. Mix together the graham crumbs, sugar and baking powder in a medium size bowl. Beat egg and milk together in a separate bowl with whisk until well blended. Add to crumb mixture; stir just until moistened. Gently stir in blueberries.
3. Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
4. Bake 18 to 20 minutes or until lightly browned. Let stand in pan 5 minutes; remove to a wire rack. Cool slightly.
YIELD: 12 Servings.
Serving Size: 1 muffin per serving.
To Make Ahead and/or Store
(Prepare and bake muffins as directed; cool completely. Wrap in plastic wrap; freeze. Thaw at room temperature before serving. Or to warm, unwrap 1 muffin and microwave on HIGH 20 seconds or just until warmed).
Weight Watchers (5 SmartPoints), (3 PointsPlus)
Carb Choices: 2
Calories: 130, Total fat: 1.5g, Saturated Fat: 0g, Cholesterol: 20mg, Sodium: 270mg, Sugars: 13g, Carbohydrates: 26g, Fiber: 1g, Protein: 3g
Original recipe and image from Kraft Foods. http://www.kraftrecipes.com/recipes/blueberry-cinnamon-graham-muffins-74006.aspx
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