Recipes

These muffins combine the goodness of a traditional blueberry muffin with just a hint of lemon.

Directions Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups.

Combine Heart Balance Cereal with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, eggs, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened. Gently stir in berries.

Fill muffin cups almost full. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

Nutritional Facts Per serving: Calories: 163, Calories from Fat: 29, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 18mg, Sodium: 160mg, Total Carbohydrate: 30g, Dietary Fiber: 3g, Soluble Fiber: 1.3, Sugars: 11g, Protein: 5g

Exchanges: Carbohydrate: 1.5

Blueberry MuffinsPrep Time: 30min
Serving size: 1 muffin
Makes: 12 muffins
1 1/2 cups Heart Balance Cereal (uncooked)
1 cup all-purpose flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/4 tsp salt (optional)
1 1/4 cup skim milk
1 egg or 2 egg whites, lightly beaten
2 Tbsp canola oil
1 tsp grated lemon peel
1 tsp vanilla
1 cup fresh or frozen blueberries (do not thaw)

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