Double Berry Muffins

• 1 1/2 cups flour
• 1/2 cup CREAM OF WHEAT Cereal, (1-min., 2-1/2-min. or 10-min. cook time) uncooked
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 container 6 oz. raspberry nonfat yogurt
• 1 cup egg substitute, cholesterol-free egg product
• 1/4 cup fat-free milk
• 3 tbls. margarine, melted
• 3/4 cup Blueberries

1. PREHEAT oven to 400u0b0F. Mix flour, cereal, sugar, baking powder and cinnamon in large bowl; set aside. Beat yogurt, egg product, milk and margarine with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in blueberries.
2. SPOON evenly into 12 lightly greased or paper-lined medium muffin cups.
3. BAKE 18 to 20 min. or until golden brown. Serve warm.
4. Substitute: Substitute any berry flavor nonfat yogurt for the raspberry nonfat yogurt.
5. Nutrition Bonus: Since these "berry" delicious muffins are made with better-for-you ingredients, they can fit into a healthful eating plan

flour, cream of wheat cereal, sugar, baking powder, ground cinnamon, raspberry nonfat yogurt, egg substitute, milk, margarine, blueberries

Taken from www.epicurious.com/recipes/member/views/double-berry-muffins-50177409 (may not work)