Whole Wheat Muffins
Makes:
12 servings
Start your day off with these whole wheat muffins topped with cinnamon and sugar. Make these ahead of time for a quick and easy breakfast.
Ingredients
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup brown sugar, firmly packed
- 1 cup 1% low-fat milk
- 2 large eggs
- vanilla (1 teaspoon, optional)
- 1/4 cup margarine or butter, melted (or 1/4 cup vegetable oil)
Directions
- 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 margarine 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.
Montana State University Extension Service
Nutrition Education Program
