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Recipe Name: Double Berry Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 12

Vegetable cooking spray
1 1/2 Cup(s) All-Purpose Flour
1/2 Cup(s) Wheat germ
1/2 Cup(s) Granulated Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt, optional
1 Cup(s) Orange juice
1/4 Cup(s) Margarine, melted
2 Egg whites, lightly beaten
3/4 Cup(s) Blueberries, fresh or frozen
1/4 Cup(s) Raspberry all-fruit spread
Preheat oven to 400 F. Line 12 medium muffin pan cups with
paperliners, or spray bottoms only with cooking spray.In medium bowl,
combine flour, wheat germ, sugar, baking powder andsalt; mix well. In
small bowl, combine orange juice, margarine and eggwhites until well
blended. Add to flour mixture, stirring just untildry ingredients are
moistened. Gently stir blueberries into batter.Fill muffin cups half
full with batter. Spoon 1 teaspoon fruit spreadin center of each
muffin; top with remaining batter. Sprinkle withadditional wheat germ,
if desired. Bake 20 to 22 minutes, or untilgoldenn 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 onHigh (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 youby Karen MintziasFile

Nutrition (calculated from recipe ingredients)
Calories: 159
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 280.3mg
Potassium: 119.1mg
Carbohydrates: 26.6g
Fiber: 1.3g
Sugar: 11g
Protein: 3.6g

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