Double Berry Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray, (optional)
1 1/2 cup: All-purpose flour,
1/2 cup: Wheat germ,
1/2 cup: Granulated sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt, optional
1 cup: Orange juice,
1/4 cup: Margarine, melted
2: Egg whites, lightly beaten
3/4 cup: Blueberries, fresh or frozen
1/4 cup: Raspberry all-fruit spread,
Directions:
Preheat oven to 400 F. Line 12 medium muffin pan cups with paper
liners, or spray bottoms only with cooking spray.
In medium bowl, combine flour, wheat germ, sugar, baking powder and
salt; mix well. In small bowl, combine orange juice, margarine and
egg whites until well blended. Add to flour mixture, stirring just
until dry ingredients are moistened. Gently stir blueberries into
batter.
Fill muffin cups half full with batter. Spoon 1 teaspoon fruit
spread in center of each muffin; top with remaining batter. Sprinkle
with additional wheat germ, if desired. Bake 20 to 22 minutes, or
until goldenn brown. Serve warm.
NOTES: To freeze, wrap muffins securely in foil or place in freezer
bag. Seal, label and freeze. To reheat frozen muffins, unwrap.
Microwave on High (100% power) about 30 seconds for each muffin.
Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5%
cal from fat, 0 mg chol, 180 mg sod.
Source: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for
you by Karen Mintzias
Source from luhu.jp
liners, or spray bottoms only with cooking spray.
In medium bowl, combine flour, wheat germ, sugar, baking powder and
salt; mix well. In small bowl, combine orange juice, margarine and
egg whites until well blended. Add to flour mixture, stirring just
until dry ingredients are moistened. Gently stir blueberries into
batter.
Fill muffin cups half full with batter. Spoon 1 teaspoon fruit
spread in center of each muffin; top with remaining batter. Sprinkle
with additional wheat germ, if desired. Bake 20 to 22 minutes, or
until goldenn brown. Serve warm.
NOTES: To freeze, wrap muffins securely in foil or place in freezer
bag. Seal, label and freeze. To reheat frozen muffins, unwrap.
Microwave on High (100% power) about 30 seconds for each muffin.
Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5%
cal from fat, 0 mg chol, 180 mg sod.
Source: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for
you by Karen Mintzias
Source from luhu.jp