Vegetable cooking spray
-- (optional)
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Granulated sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Orange juice
1/4 c Margarine; melted
2 Egg whites; lightly beaten
3/4 c Blueberries, fresh or frozen
1/4 c Raspberry all-fruit spread
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
