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HIGH-PROTIEN BLUEBERRY MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1/4 c Butter or margarine
1/3 c Brown sugar, packed
1 Egg
1 1/2 c Whole wheat flour
1/3 c Wheat germ
1/4 c Dry milk
1 1/2 ts Baking powder
1 c Milk
1 c Fresh/frozen blueberries
1/4 c Brown sugar, packed
1/3 c Whole wheat flour
1/2 ts Cinnamon
1/4 c Butter or margarine
Cream together butter and sugar. Beat in the egg.
In another bowl, combine whole wheat flour, wheat
germ, dry milk and baking powder mixing well.
Add dry ingredients alternately with milk to the
butter mixture. Stir until combined, but do not
overbeat. Fold in blueberries.
Fill greased muffin pans. Sprinkle Crumb Topping over
each muffin.
Bake at 400 degrees for 20 minutes. Let muffins cool
a few minutes before removing from pan.
CRUMB TOPPING: Combine 1/4 cup packed, brown sugar
with 1/3 cup whole wheat flour and 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter or margarine.
TIPS: Butter, especially sweet butter, gives the
muffins a special taste. If sweet butter is used, add
1/2 teaspoon salt to dry ingredients.
NUTRITION NOTE: The wheat germ "complements" the
flour and almost doubles the protien value. The dry
milk "supplements" the flour and increases the protien
value by 50%
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