*  Exported from  MasterCook  *
 
                       HIGH-PROTIEN BLUEBERRY MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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   ts           Baking powder
    1       c            Milk
    1       c            Fresh/frozen blueberries
      1/4   c            Brown sugar, packed
      1/3   c            Whole wheat flour
      1/2   ts           Cinnamon
      1/4   c            Butter or margarine
 
   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%
  
 
 
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