Directions:
- Preheat oven to 400 degrees.
- 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, margarine 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.33 Kcal (1144 kJ) | ||
| Calories from fat | 11.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Sodium | 217.96mg | 9% | |
| Potassium | 489.68mg | 10% | |
| Total Carbs | 58.66g | 20% | |
| Sugars | 25.18g | 101% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 7.54g | 15% | |
| Vitamin C | 21mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 126mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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