ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL
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.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- 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.
- Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
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