Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Orange Muffins
1/4 cup shortening
1/3 cup firmly packed brown sugar
2 egg whites, slightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 tsp grated orange peel
1 1/3 cups all-purpose flour
1 cup quick or old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (optional)
3/4 cup fresh Gingerich Farms blueberries
Heat oven to 400 degrees. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners. Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually. Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended. Fold in Gingerich Farms Blueberries. Fill muffin cups 2/3 full. Bake at 400 degrees. for 18 to 20 minutes until golden brown. Serve warm.
1/4 cup shortening
1/3 cup firmly packed brown sugar
2 egg whites, slightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 tsp grated orange peel
1 1/3 cups all-purpose flour
1 cup quick or old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (optional)
3/4 cup fresh Gingerich Farms blueberries
Heat oven to 400 degrees. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners. Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually. Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended. Fold in Gingerich Farms Blueberries. Fill muffin cups 2/3 full. Bake at 400 degrees. for 18 to 20 minutes until golden brown. Serve warm.