Recipe - High-Protien Blueberry Muffins

One fourth cup Butter or margarine
1/3 cup Brown sugar, packed
1 Egg
1 One half cup Whole wheat flour
1/3 cup Wheat germ
One fourth cup Dry milk
1 One half teaspoon Baking powder
1 cup Milk
1 cup Fresh/frozen blueberries
One fourth cup Brown sugar, packed
1/3 cup Whole wheat flour
One half teaspoon Cinnamon
One fourth cup Butter or margarine

Cream together butter and sugar. Beat in the egg.

In another bowl, combine whole wheat flour, wheat germ, dry milk and baking
powder mixing well.

Add dry ingredients alternately with milk to the butter mixture. Stir until
combined, but do not overbeat. Fold in blueberries.

Fill greased muffin pans. Sprinkle Crumb Topping over each muffin.

Bake at 400 degrees for 20 minutes. Let muffins cool a few minutes before
removing from pan.

CRUMB TOPPING: Combine One fourth cup packed, brown sugar with 1/3 cup whole
wheat flour and One half teaspoon cinnamon. Cut in One fourth cup butter or margarine.

TIPS: Butter, especially sweet butter, gives the muffins a special taste.
If sweet butter is used, add One half teaspoon salt to dry ingredients.

NUTRITION NOTE: The wheat germ "complements" the flour and almost doubles
the protien value. The dry milk "supplements" the flour and increases the
protien value by 50%

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini