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Add a photoServings: 12
Ingredients
- 1/4 c. Butter or possibly margarine
- 1/3 c. Brown sugar, packed
- 1 x Egg
- 1 1/2 c. Whole wheat flour
- 1/3 c. Wheat germ
- 1/4 c. Dry lowfat milk
- 1 1/2 tsp Baking pwdr
- 1 c. Lowfat milk
- 1 c. Fresh/frzn blueberries
- 1/4 c. Brown sugar, packed
- 1/3 c. Whole wheat flour
- 1/2 tsp Cinnamon
- 1/4 c. Butter or possibly margarine
Directions
- Cream together butter and sugar. Beat in the egg.
- In another bowl, combine whole wheat flour, wheat germ, dry lowfat milk and baking pwdr mixing well.
- Add in dry ingredients alternately with lowfat milk to the butter mix. Stir till combined, but don't overbeat. Mix in blueberries.
- Fill greased muffin pans. Sprinkle Crumb Topping over each muffin.
- Bake at 400 degrees for 20 min. Let muffins cold a few min before removing from pan.
- CRUMB TOPPING: Combine 1/4 c. packed, brown sugar with 1/3 c. whole wheat flour and 1/2 tsp. cinnamon. Cut in 1/4 c. butter or possibly margarine.
- TIPS: Butter, especially sweet butter, gives the muffins a special taste.
- If sweet butter is used, add in 1/2 tsp. salt to dry ingredients.
- NOTE: The wheat germ "complements" the flour and almost doubles the protien value. The dry lowfat milk "supplements" the flour and increases the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 79 | 39% |
| Total Fat 8.98g | 11% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 233mg | 10% |
| Potassium 170mg | 5% |
| Total Carbs 28.4g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 12.88g | 9% |
| Protein 4.72g | 8% |
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