Sweet Blueberry Muffins

Makes 12
Prep 10 m
Bake 20 - 25 m

Ingredients

Directions

  1. 1 of 4 Heat oven to 375 degrees F. Grease 12 muffin-pan cups, or use paper liners.
  2. 2 of 4 Combine flour, wheat germ, sugar, baking powder and soda, salt in large bowl. Combine egg, milk, applesauce and rind in second bowl.
  3. 3 of 4 Stir liquid ingredients into dry to combine, 1 minute. Fold in berries. Spoon into prepared muffin-pan cups.
  4. 4 of 4 Bake in 375 degrees F oven for 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Gently loosen muffins; turn out onto rack to cool, or serve warm.

Apple Muffins:

  1. 1 of 1 Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and pinch of ground cloves for lemon rind in blueberry muffins. Substitute 1 cup chopped, peeled apple for the berries.

Pumpkin Muffins:

  1. 1 of 1 Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and pinch of ground cloves for the lemon rind in blueberry muffins. Substitute 1 cup canned solid-pack pumpkin puree for berries; stir into liquid ingredients.

Banana Muffins:

  1. 1 of 1 Substitute 1/4 teaspoon ground ginger for lemon rind. Substitute 1 cup mashed bananas for berries; stir into liquid ingredients.

Cranberry-Orange Muffins:

  1. 1 of 1 Substitute 1/2 teaspoon grated orange rind for lemon. Add 1/4 cup granulated sugar to dry ingredients. Substitute 3/4 cup orange juice for milk; 1-1/2 cups chopped cranberries for blueberries.
Nutrition Information for Sweet Blueberry Muffins
Servings Per Recipe: 12
Per Serving: 1 g sat. fat, 3 g fiber, 22 g carb., 4 g pro., 20 mg chol., 2 g Fat, total, 20 mg sodium, 112 kcal cal.
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Printed from FamilyCircle.com 11/14/2018