Whole Wheat Muffins
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Ingredients
- 1 cup flour (all purpose)
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup brown sugar (firmly packed)
- 1 cup milk, 1% low-fat
- 2 eggs
- vanilla (1 teaspoon, optional)
- 1/4 cup margarine or butter (melted, or 1/4 cup vegetable oil)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon (ground)
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F. Lightly oil or coat with non-stick spray the cups of a 12 cup muffin pan, or use paper muffin cups.
- Mix together white sugar and cinnamon for topping and set aside.
- In a large bowl, stir together flour, salt, baking powder, and brown sugar. In a glass liquid measuring cup, measure milk, then add eggs, vanilla (if using), and melted shortening or oil. Mix with a fork until egg is well combined with other ingredients.
- Pour milk mixture over flour mixture and stir with a spoon, about 20 strokes, until flour is just moistened. Batter will be lumpy and thick.
- Fill prepared muffin cups about 2/3 full with batter. Sprinkle about 1/4 teaspoon of cinnamon/ sugar topping over each muffin.
- Bake in oven for 20 to 25 minutes until golden brown. Serve warm. Leftovers may be frozen.
Nutrition
| Calories | 148 |
|---|---|
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 32 mg |
| Sodium | 232 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service Nutrition Education Program