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Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

  • Prep 10 min
  • Total 40 min
  • Servings 12

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. MORE + LESS -

Brooke Lark Brooke Lark
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

Steps

Hide Images
  • 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 Facts

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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