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  Double Berry Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
Ingredients:
Vegetable cooking spray - (optional)
1 1/2 cup All-purpose flour
1/2 cup Wheat germ
1/2 cup Granulated sugar
1 tbsp Baking powder
1/2 tsp Salt (optional)
1 cup Orange juice
1/4 cup Margarine, melted
2 Egg whites, lightly beaten
3/4 cup Blueberries, fresh or frozen
1/4 cup 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
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