Basic whole wheat muffins recipe with the healthful addition of whole wheat flour. A nice cinnamon sugar tops these off.
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup firmly packed brown sugar or white sugar
1 cup milk
1 teaspoon vanilla (optional)
1/4 cup melted butter or 1/4 cup vegetable oil
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees. Lightly oil or coat with non-stick spray the cups of a 12 cup muffin pan, or use paper muffin cups.
Mix together sugar and cinnamon for topping and set aside.
In a large bowl, stir together flour, salt, baking powder and sugar. In a glass or plastic 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.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 150; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 35mg; Sodium: 230mg; Carbohydrates: 22g; Protein: 4g; Fiber: 2g; Sugar: 7g
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