Berry Nutty Breakfast Muffles

Marie Giardina 
Harvey, LA
Pillsbury Bake-Off® Contest 40, 2002

Prep Time: 25 min 
Makes: 8 servings  Nutrition Information 


1(15.4-oz.) pkg. Pillsbury® Nut Quick Bread & Muffin Mix*
1cup sweetened dried cranberries
1cup quick-cooking rolled oats
1 1/3cups low-fat buttermilk
2eggs or 3 egg whites**
8tablespoons whipped cream cheese spread (from 8-oz. container)
8teaspoons reduced-sugar orange marmalade, if desired



1 .  Spray 8x4-inch Belgian waffle iron with nonstick cooking spray.*** Heat 
waffle iron. In large bowl, combine quick bread mix, contents of packet from 
mix, cranberries and oats; mix well. Add buttermilk and eggs; stir 50 to 75 
strokes with spoon until mix is moistened.
2 .  For each waffle, spoon about 1/2 cup batter into hot waffle iron; spread 
slightly. Cook 2 to 4 minutes or until steaming stops and waffle is golden 
brown.
3 .  Top each serving with 1 tablespoon cream cheese. Garnish each serving with 
1 teaspoon marmalade.








High Altitude (3500-6500 ft) Increase low-fat buttermilk to 1 1/2 cups. Cook as 
directed above.


--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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