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Ingredients

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Directions

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  • Heat oven to 375°F. Grease 12 muffin-pan cups, or use paper liners.

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  • Combine flour, wheat germ, sugar, baking powder and soda, salt in large bowl. Combine egg, milk, applesauce and rind in second bowl.

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  • Stir liquid ingredients into dry to combine, 1 minute. Fold in berries. Spoon into prepared muffin-pan cups.

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  • Bake in 375°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.

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Apple Muffins:
  • 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:
  • 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.

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

Cranberry-Orange Muffins:
  • 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 Facts

112 calories; 2 g total fat; 1 g saturated fat; 20 mg cholesterol; 20 mg sodium. 22 g carbohydrates; 3 g fiber; 4 g protein;

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