High-protien blueberry muffins

12 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
⅓ cup Brown sugar, packed
1 Egg
1½ cup Whole wheat flour
⅓ cup Wheat germ
¼ cup Dry milk
1½ teaspoon Baking powder
1 cup Milk
1 cup Fresh/frozen blueberries
¼ cup Brown sugar, packed
⅓ cup Whole wheat flour
½ teaspoon Cinnamon
¼ cup Butter or margarine

Directions

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 ¼ cup packed, brown sugar with ⅓ cup whole wheat flour and ½ teaspoon cinnamon. Cut in ¼ cup butter or margarine.

TIPS: Butter, especially sweet butter, gives the muffins a special taste. If sweet butter is used, add ½ 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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