Whole Wheat-Blueberry Muffins
Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Prep Time: 15 min
Total Time: 35 min
Makes: 12 muffins
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 |
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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. |
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. |
Variation |
If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper. |
Nutrition Information:
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carboh
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