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5g
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| 1/3 | cup Gold Medal® all-purpose flour | | 1/3 | cup packed brown sugar | | 2 | tablespoons butter or margarine, softened | | 1/2 | teaspoon ground cinnamon | |
| 1 1/2 | cups Gold Medal® all-purpose flour | | 1 | cup Fiber One® original bran cereal | | 1 1/2 | teaspoons baking powder | | 1/2 | teaspoon baking soda | | 1/2 | cup granulated sugar | | 1/3 | cup butter or margarine, softened | | 1 | teaspoon vanilla | | 1 | teaspoon grated lemon peel | | 1 | egg | | 3/4 | cup plain yogurt | | 1 | cup fresh or Cascadian Farm® organic frozen blackberries (do not thaw) |
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| 1. | Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). | | 2. | Grease with shortening and lightly flour bottom and sides of 9-inch square pan, or spray with baking spray with flour. In small bowl, mix topping ingredients; set aside. | | 3. | In medium bowl, stir together 1 1/2 cups flour, the cereal, baking powder and baking soda; set aside. | | 4. | In large bowl, beat granulated sugar and butter with spoon until fluffy. Beat in vanilla, lemon peel and egg until creamy; stir in yogurt. Stir in flour mixture. Gently stir in 1 cup blackberries. Pour into pan; spread evenly. Sprinkle topping over batter. | | 5. | Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. | | No change.
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NUTRITION INFO:
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310 ( 100); 11g ( 6g, 0g); 50mg; 270mg; 47g ( 5g, 21g); 5g 10%; 4%; 15%; 15% 2 ; 1 ; 0 ; 2 3
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