Double-Berry Muffins

• 1-1/2 cups flour
• 1/2 cup creamy wheat (enriched farina) hot cereal (1-min., 2-1/2-min. or 10-min. cook time), uncooked
• 1/2 cup sugar
• 1 Tbsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 1 container (6 oz.) raspberry nonfat yogurt
• 1 cup cholesterol-free egg product
• 1/4 cup fat-free milk
• 3 Tbsp. margarine, melted
• 3/4 cup blueberries

1. Preheat oven to 400F.
2. Mix flour, cereal, sugar, baking powder and cinnamon in large bowl; set aside.
3. Beat yogurt, egg product, milk and margarine with wire whisk until well blended.
4. Add to flour mixture; stir just until moistened.
5. Gently stir in blueberries.
6. Spoon evenly into 12 lightly greased or paper-lined medium muffin cups.
7. Bake 18 to 20 min.
8. or until golden brown.
9. Serve warm.

flour, creamy wheat, sugar, baking powder, ground cinnamon, raspberry nonfat yogurt, cholesterolfree egg, milk, margarine, blueberries

Taken from www.kraftrecipes.com/recipes/double-berry-muffins-55889.aspx (may not work)