Blueberry-Cinnamon Graham Muffins
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3 cups crumbled low-fat cinnamon graham crackers, finely crushed (about 18 sheets or 36 squares)
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1 egg
- 1 cup nonfat milk
- 2⁄3 cup blueberries (fresh or frozen, and you don't have to unthaw them if frozen)
directions
- Preheat oven to 375.
- Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
- Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
- Add egg & milk mixture to graham mixture, stir until just moistened.
- Gently stir in blueberries.
- Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
- Bake 18 to 20 minutes or until lightly browned. Let stand 5 minutes in pan, then remove to wire rack and let cool slightly.
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