Double berry muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray (optional) | ||
| 1½ | cup | All-purpose flour |
| ½ | cup | Wheat germ |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt (optional) |
| 1 | cup | Orange juice |
| ¼ | cup | Margarine; melted |
| 2 | Egg whites; lightly beaten | |
| ¾ | cup | Blueberries, fresh or frozen |
| ¼ | 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: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias
Submitted By JOELL ABBOTT On 05-10-95