Double Berry Muffins
Double Berry Muffins recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
optional |
* |
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
wheat germ
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
optional |
|
| 237 | ml |
orange juice
|
|
| 59 | ml |
margarine
melted |
|
| 2 | each |
egg whites
lightly beaten |
*
|
| 177 | ml |
blueberries
fresh or frozen |
|
| 59 | ml |
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.
