Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Fresh Ginger Blueberry Energy Muffins
A fiber rich and delicious muffin recipe! Jump start your day with the aromatic, spicy flavor of fresh ginger.

Preparation: 15 minutes  
Time-To-Table: 30 minutes  
Serving Size: 12 servings

Ingredients:

  • 1/4 cup (2 oz.) Better'n Eggs®*
  • 1 carton (8 oz.) fat-free vanilla yogurt
  • 1/4 cup orange juice
  • 2 tablespoons canola oil
  • 1 tablespoon grated fresh ginger
  • 1 cup wheat bran cereal (shreds, not flakes)
  • 1 1/4 cups whole wheat flour
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup frozen blueberries
  • 1/2 cup sliced almonds
Better'n Eggs
Substitutions:

*May substitute AllWhites® for Better’n Eggs®.

Instructions:
    Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. Stir together the Better’n Eggs, yogurt, orange juice, canola oil and fresh ginger. Stir in wheat bran cereal; let stand 5 minutes.

    Add whole wheat flour, sugar, baking soda, baking powder and salt. Stir just until moist. Gently stir in frozen blueberries and almonds.

    Spoon batter equally into muffin cups. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.



Nutrition Facts:
Calories: 147, Fat: 5 g, Cholesterol: 0 mg, Sodium: 233 mg, Carbohydrate: 26 g, Dietary Fiber: 5 g, Protein: 4 g, Calcium: 93 mg
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