Blueberry-cinnamon Graham Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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)

Recipe

• 1 preheat oven to 375.
• 2 mix graham crumbs, sugar, and baking powder in medium bowl and set aside.
• 3 beat egg and milk in separate bowl with wire whisk (or fork) until well blended.
• 4 add egg & milk mixture to graham mixture, stir until just moistened.
• 5 gently stir in blueberries.
• 6 spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).
• 7 bake 18 to 20 minutes or until lightly browned. let stand 5 minutes in pan, then remove to wire rack and let cool slightly.