| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Muffins |
12 |
Servings |
INGREDIENTS
| 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 |
t |
Baking powder |
| 1 |
c |
Milk |
| 1 |
c |
Fresh/frozen blueberries |
| 1/4 |
c |
Brown sugar, packed |
| 1/3 |
c |
Whole wheat flour |
| 1/2 |
t |
Cinnamon |
| 1/4 |
c |
Butter or margarine |
INSTRUCTIONS
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% From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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