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-> [Bakery, Breads, French, Fruits, Muffins & Biscuits, Western European] -> [High-protien blueberry muffins Recipe] |
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High-protien blueberry muffins
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| Artist: |
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| Categories: |
Bakery, Breads, French, Fruits, Muffins & Biscuits, Western European |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter or margarine | | 1/3
| cup | Brown sugar, packed | | 1
| | Egg | | 1 1/2
| cup | Whole wheat flour | | 1/3
| cup | Wheat germ | | 1/4
| cup | Dry milk | | 1 1/2
| tsp | Baking powder | | 1
| cup | Milk | | 1
| cup | Fresh/frozen blueberries | | 1/4
| cup | Brown sugar, packed | | 1/3
| cup | Whole wheat flour | | 1/2
| tsp | Cinnamon | | 1/4
| cup | Butter or margarine |
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Procedures:
| 1 | Cream together butter and sugar. | | 2 | Beat in the egg. | | 3 | In another bowl, combine whole wheat flour, wheat germ, dry milk and baking powder mixing well. | | 4 | Add dry ingredients alternately with milk to the butter mixture. | | 5 | Stir until combined, but do not overbeat. | | 6 | Fold in blueberries. | | 7 | Fill greased muffin pans. | | 8 | Sprinkle crumb topping over each muffin. | | 9 | Bake at 400 °F for 20 minutes. | | 10 | Let muffins cool a few minutes before removing from pan. | | 11 | Crumb topping: combine ?cup packed, brown sugar with 1/3 cup whole wheat flour and ?teaspoon cinnamon. | | 12 | Cut in ?cup butter or margarine. | | 13 | Tips: butter, especially sweet butter, gives the muffins a special taste. | | 14 | If sweet butter is used, add ?teaspoon salt to dry ingredients. | | 15 | Nutrition note: the wheat germ "complements" the flour and almost doubles the protien value. | | 16 | The dry milk "supplements" the flour and increases the protien value by 50% |
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