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Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12
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We added fresh zucchini to Betty Crocker Blueberry Muffin Mix and topped with crushed Cinnamon Toast Crunch cereal for tantalizing streusel-topped muffins that start the day off right.

Brooke McLay Recipe by Brooke McLay
May 17, 2012

Ingredients

1
box (18.25 oz) Betty Crocker™ wild blueberry muffin mix
1/2
cup milk
1/4
cup vegetable oil
2
eggs
2
small zucchini, shredded
1
teaspoon vanilla
1 1/2
cups Cinnamon Toast Crunch™ cereal, crushed

Directions

  • 1 Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
  • 3 Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.

Expert Tips

Add a teaspoon of cinnamon to the batter for some extra spice and kick!

Add a teaspoon of almond extract to the batter for a new flavor twist!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
260mg
11%
Potassium
105mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
6%
Sugars
17g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 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 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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