Blueberry Cinnamon Muffins

Wanted to share another recipe that we have made. It comes from the cookbook that was given to Sarah by Mr. Jim and Mrs. Pat. The same cookbook that the Bacon and Egg cups (see post under recipes) came from.

These are sooo delicious! Just posting about them makes me want one right now! :) The recipe calls for Cream of Wheat and I have never used that before so I was a little worried, but all turned out really good!

1 1/4 cups all purpose flour

1/2 cup Cream Of Wheat cinnamon Swirl Instant Hot Cereal

1/2 cup sugar, divided

1 TBSP baking powder

2 tsp ground cinnamon

12 tsp salt

1 cup of milk

1 egg

2 TBSP oil

1 tsp vanilla extract

1 cup fresh or frozen blueberries

2 TBSP apple juice

Preheat oven to 400. Grease 12 muffin cups. Mix flour, Cream Of Wheat, 1/4 cup sugar, baking powder, cinnamon and salt in bowl; set aside. Beat egg, oil, milk and vanilla with wire whisk in seperate bowl until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. spoon evenly into prepared muffin cups, filling each cup two-thirds full. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Remove muffins from pan. Brush tops of warm muffins with aple juice; roll in remaining 1/4 cup sugar. Serve Warm.