Name: Double Berry Muffins
Ingredients: 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

Is authority to be placed in human wisdom or cultural experience, or is it to be located in an incommensurable divine revelation that intrudes into our world from the beyond? Does it lie within the compass of what we can ordinarily discover or conceive, or does it break into our world as a new reality that overturns human imagination and conception? Is it a truth waiting to be uncovered through diligent searching, or is it a word personally addressed to us, calling us to repentance and obedience?

Donald Bloesch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Fruits		Breads, Low-fat	12	Muffins

INGREDIENTS

		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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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