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Print this Recipe    Berry Muffins

LOW-FAT, DOUBLE BERRY MUFFINS

vegetable cooking spray
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. 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 all-fruit spread

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, prune
puree 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 golden 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.
Makes 12 muffins.

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