800 Berries Baskets1 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
cooking spray

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

Edita’s Tip
Blueberries are now recognized as one of the
richest sources of antioxidants!