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Receta High Protien Blueberry Muffins
by Global Cookbook

High Protien Blueberry Muffins
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. Cream together butter and sugar. Beat in the egg.
  2. In another bowl, combine whole wheat flour, wheat germ, dry lowfat milk and baking pwdr mixing well.
  3. Add in dry ingredients alternately with lowfat milk to the butter mix. Stir till combined, but don't overbeat. Mix in blueberries.
  4. Fill greased muffin pans. Sprinkle Crumb Topping over each muffin.
  5. Bake at 400 degrees for 20 min. Let muffins cold a few min before removing from pan.
  6. 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.
  7. TIPS: Butter, especially sweet butter, gives the muffins a special taste.
  8. If sweet butter is used, add in 1/2 tsp. salt to dry ingredients.
  9. NOTE: The wheat germ "complements" the flour and almost doubles the protien value. The dry lowfat milk "supplements" the flour and increases the