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Whole Wheat-Blueberry Muffins

(5 reviews)
Whole Wheat-Blueberry Muffins
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12
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Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Ingredients

2
tablespoons packed brown sugar
1/4
teaspoon ground cinnamon
3/4
cup fat-free (skim) milk
1/4
cup vegetable oil
1/4
cup honey
1
egg
1
cup Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
3
teaspoons baking powder
1/2
teaspoon salt
1
cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

Directions

  • 1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
  • 2 In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
  • 3 Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.
Tips  

If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
50
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1g
5%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
230mg
10%
Potassium
100mg
3%
Total Carbohydrate
27g
9%
(
Dietary Fiber
2g
8%
,
Sugars
11g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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