* Exported from MasterCook *
Whole Wheat-Blueberry Muffins
Recipe By : Betty Crocker's Healthy New Choices - 1999 Serving Size : 12 Preparation Time :0:15
Categories : Breads Breakfast Favorites Healthy And Hearty
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/4 cup packed brown sugar
2/2 teaspoon ground cinnamon
3/4 cup skim milk
4/4 cup vegetable oil
5/4 cup honey
6/4 cup fat-free cholesterol-free egg product -- or 2 egg whites 1 cup all-purpose flour 1 cup
whole wheat flour 3 teaspoons baking powder
7/2 teaspoon salt 1 cup fresh or frozen blueberries -- thawed and drained
Heat oven to 400. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking spray, or line
with paper baking cups. Mix brown sugar and cinnamon; set aside. Beat milk, oil, honey and egg
product in large bowl with spoon. Stir in flours, baking powder and salt until flours are moistened
(batter will be lumpy). Fold in blueberries. 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.
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NOTES : Don't get tough with your muffins! Our muffin batter directions say to stir "just
until flours are moistened (batter will be lumpy)" because over mixing the batter results in
tough muffins.
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