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Double Berry Muffins

 
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16

Double Berry Muffins recipe

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 x nonstick cooking spray
optional
*
1 ½ cups all-purpose flour
½ cup wheat germ
½ cup sugar
granulated
1 tablespoon baking powder
½ teaspoon salt
optional
1 cup orange juice
¼ cup margarine
melted
2 each egg whites
lightly beaten
*
¾ cup blueberries
fresh or frozen
¼ cup raspberry jam
*

Directions

Preheat oven to 400℉ (200℃).

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 golden 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 46426% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 453mg 19%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 11% Vitamin C 39%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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