Blueberry Shredded Wheat Muffins
A delicious way to make blueberry muffins more nutritious.
Servings: 12 muffins
- 1 1/2 cups Ivory Wheat Flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 pinch salt
- 1 cup Shredded Wheat Original cereal
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup blueberries
- 1 tablespoon lemon juice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Pre-heat oven to 400 degrees f.
Line each muffin tin with liners or nonstick spray.
In a stand mixer bowl, add the dry ingredients and mix.
Mix in the Shredded Wheat Original cereal.
Add in egg, and milk, and combine until smooth.
Fill muffin tins 2/3 of the way.
Bake for 16-20 minutes or until a butter knife inserted into the middle of the muffins comes out clean.
Serving: 1muffin | Calories: 168cal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 17mg | Potassium: 263mg | Fiber: 2g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 118mg | Iron: 0.7mg