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Rhubarb Blueberry Muffins with Honey Nut Cheerios™ Crumbles

  • Prep 10 min
  • Total 40 min
  • Ingredients 10
  • Servings 12
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Ingredients

1
cup sugar
1/4
cup butter, at room temperature
1
egg
1/4
cup lemon yogurt
1 1/2
cups flour
2
teaspoon baking powder
1
teaspoon salt
1
cup fresh blueberries
1
cup finely diced rhubarb
2
cups Honey Nut Cheerios™, crushed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
197.3
% Daily Value
Total Fat
4.9g
8%
Saturated Fat
2.7g
14%
Cholesterol
26.3mg
9%
Sodium
299.3mg
12%
Total Carbohydrate
36.2g
12%
Dietary Fiber
1.3g
5%
Sugars
20.3g
Protein
3.1g
% Daily Value*:
Vitamin C
5.60%
6%
Calcium
10.50%
10%
Iron
9.40%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Swap out: Feel free to replace blackberries for blueberries or use diced strawberries.

Directions

  • 1 Preheat oven to 350°F.
  • 2 Liberally spray a muffin pan with nonstick spray.
  • 3 In a bowl whisk together flour, baking powder and salt; set aside. Cream sugar and butter until light and fluffy, add egg and yogurt and mix until smooth. Gradually add flour mixture in two in alternately with milk, mix until smooth. Fold in blueberries and rhubarb.
  • 4 Spoon batter into muffin pan and top with crushed Honey Nut Cheerios™.
  • 5 Bake for 20 minutes or until toothpick inserted comes out clean. Allow to cool completely in pan.

Muffins bursting with rhubarb and blueberry make the best breakfast on the go or a perfect mid-day snack with a cup of steamy coffee.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 20, 2016

Muffins bursting with rhubarb and blueberry make the best breakfast on the go or a perfect mid-day snack with a cup of steamy coffee.