Zucchini Blueberry Muffins With Cinnamon Toast Crunch Streusel Recipe

Ingredients

1

                        box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix

1/2

cup milk

1/4

cup vegetable oil

2

eggs

2

small zucchini, shredded

1

teaspoon vanilla

1 1/2

cups Cinnamon Toast Crunch™ cereal, crushed

Preparation

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.

Related Video