Lemon-Blueberry Muffins

Kick-start your day. Blend kid-favorite Kix® cereal into flavorful muffins that are sure to please.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 12

Topping

2 1/4
cups Kix® cereal
1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1
tablespoon firm margarine or butter

Muffin

1/3
cup packed brown sugar
3/4
cup fat-free (skim) milk
1/4
cup canola or vegetable oil
2
teaspoons grated lemon peel
1
egg
1 1/4
cups Gold Medal™ whole wheat flour
3
teaspoons baking powder
1/2
teaspoon salt
1
cup fresh or frozen blueberries (do not thaw)

  • 1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups with shortening or spray with cooking spray. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Set aside.
  • 2 To make topping, in small bowl, mix 2 tablespoons of the crushed cereal, 1/4 cup brown sugar, the cinnamon and margarine until crumbly; set aside.
  • 3 In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping.
  • 4 Bake 20 to 24 minutes or until golden brown.

Expert Tips

Mix muffin batter only until all the dry ingredients are moistened. If mixed too much, the muffins will be tough instead of tender.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
280mg
280%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.