Thursday, May 10, 2007

High Protein Blueberry Muffins


This is the day which the LORD hath made; we will rejoice and be glad in it. Psalm 118:24

It's a beautiful morning here with the sun shining brightly, the birds calling and the sound of the leaves rustling in the breeze. Although my house is still a mess, I am just trusting the LORD and focusing on only what is the next thing. I cannot do it all at once - all I can do is the next thing, and do it cheerfully.

We did our bible reading together this morning and then the children got started on schoolwork while I made these delicious muffins. Daughter said they were better than our Peanut Butter Muffins. Young son who loves all things blueberry said that we should just add blueberries to the Peanut Butter Muffins. ;-) But both he and middle son thought these were better. My two cents is they are both great - they are just different and it depends what you are in the mood for!

Now I'm off to assign chores and schoolwork then start working, one clutter spot at a time, on cleaning the house.

The LORD is my strength and song, and is become my salvation. Psalm 118:14

High-Protein Blueberry Muffins

  • 1/4 c. butter, softened
  • 1/3 c. brown sugar, packed
  • 1 egg
  • 1 1/2 c. whole wheat flour
  • 1/3 c. wheat germ
  • 1/4 c. dry milk
  • 1 1/2 t. baking powder
  • 1 c. milk
  • 1 c. blueberries, fresh or frozen
  • Crumb Topping (see below)

In bowl, cream together butter and brown sugar. Beat in egg. In another bowl, combine all dry ingredients, 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 evenly with batter. Sprinkle Crumb Topping gernerously over each muffin. Bake at 400F for 20 minutes. Allow muffins to cool a few minutes in pan before lifting out.

Crumb Topping: Combine 1/4 c. brown sugar, 1/3 c. whole wheat flour, and 1/2 t. cinnamon. Cut in 1/4 c. butter until crumbly, like sandy pebbles.

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