1 ½ cups flour
½ cup cream of wheat cereal, uncooked
½ artificial sweetener
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 container (8-ounces) raspberry non-fat yogurt
1 cup egg substitute
¼ cup skim milk
¾ cup fresh blueberries
Preheat oven to 400°F.
Mix flour, cereal, sweetener, baking powder and cinnamon; set aside. Blend yogurt, egg substitute, and milk until well blended. Stir into dry ingredients just until blended; stir in blueberries.
Line muffin tins with paper muffin cups. Fill cups ¾ full. Bake 20 minutes or until done.
Makes 12 servings. Serving size: 1 muffin
Blueberries are now recognized as one of the
richest sources of antioxidants!