LOW FAT BLUEBERRY MUFFINS

Steps:

• 1. Heat oven to 400°F.2. Mix flour, baking powder, cinnamon, and salt in large bowl. Mix cereal and milk in another bowl let stand 3 minutes. Stir in egg, applesauce, sugar, and margarine. Add to flour mixture stir just until moistened. (Batter will be lumpy.) Stir in blueberries. Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full.3. Bake 20 minutes or until golden brown. Serve warm.STORAGE: Store muffins loosely covered at room temperature on the day they are baked. For longer storage, wrap tightly and freeze. Defrost frozen muffins, loosely covered, at room temperature 1 hour then warm in 350°F oven several minutes before serving.EXCHANGES2 CarbohydratePYRAMID SERVINGS1 Starch1/2 Sweet1/2 FruitNUTRITION FACTSCalories 160 Calories from Fat 25Fat 2.5 g Saturated Fat 0.5 gCholesterol 20 mgSodium 280 mgCarbohydrate 31 g Dietary Fiber 2 g Sugars 13 gProtein 4 gReprinted with permission of Kraft Foods, Inc.