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Berry Rich Muffins


1 cup all-purpose white flour
1 cup whole-wheat flour
1/4 cup nonfat dry milk
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg white
3/4 cups packed light brown sugar
1 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoon grated lemon
--or orange zest
1 teaspoon pure vanilla extract
1 1/2 cup mixed fresh berries
--and/or frozen
--such as blueberries; raspberries
--or blackberries
1/4 cup dried blueberries
---or dried cherries
1 tablespoon sugar

1. Preheat oven to 400F. Lightly oil 12 muffin cups or coat with nonstick cooking spray.

2. In a mixing bowl, whisk together white flour, whole-wheat flour, nonfat dry milk, baking powder, salt and baking soda. Set aside.

3. In a medium bowl, whisk egg and egg white until frothy. Add brown sugar and whisk until smooth. Add buttermilk, oil, lemon or orange zest and vanilla and whisk until blended.

4. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula just to moisten the dry ingredients. Gently stir in flesh and/or frozen berries and dried berries.

5. Spoon the batter into the prepared muffin cups and sprinkle sugar over the tops. Bake for 20 to 25 minutes, or until the tops spring back when touched lightly. Cool on a wire rack.

Makes 1 dozen muffins.

205 calories per muffin: 4 grams protein, 6 grams fat(1 gram saturated fat), 34 grams carbohydrate; 275 mg sodium; 19 mg cholesterol; 2 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 12 servings

Preparation Time: 0:00

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