Blueberry-Cinnamon Graham Muffins

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)

Directions

1. 1

   Preheat oven to 375.

2. 2

   Mix graham crumbs, sugar, and baking powder in medium bowl and set aside.

3. 3

   Beat egg and milk in separate bowl with wire whisk (or fork) until well blended.

4. 4

   Add egg & milk mixture to graham mixture, stir until just moistened.

5. 5

   Gently stir in blueberries.

6. 6

   Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full (mine were about 3/4 full).

7. 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.