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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Ingredients:
vegetable oil cooking spray |
1 1/2 cups all-purpose flour |
1/2 cup wheat germ |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt (optional) |
1 cup orange juice |
1/4 cup prune puree |
2 egg whites, lightly beaten |
3/4 cup blueberries, fresh or frozen |
1/4 cup raspberry spreadable fruit |
Directions:
1. Preheat oven to 400 degrees.
2. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray.
3. In medium bowl, combine flour, wheat germ, sugar, baking powder and salt; mix well.
4. In small bowl, combine orange juice, margarine and egg whites until well blended.
5. Add to flour mixture, stirring just until dry ingredients are moistened.
6. Gently stir blueberries into batter.
7. Fill muffin cups half full with batter.
8. Spoon 1 teaspoon fruit spread in center of each muffin; top with remaining batter.
9. Sprinkle with additional wheat germ, if desired.
10. Bake 20 to 22 minutes, or until golden brown.
11. Serve warm.
12. To freeze, wrap muffins securely in foil or place in freezer bag.
13. Seal, label and freeze.
14. To reheat frozen muffins, unwrap.
15. Microwave on high (100% power) about 30 seconds for each muffin.
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