Whole Wheat-Blueberry Muffins

Name: Whole Wheat-Blueberry Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 237 milliliters Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw; 2 Tbsps packed brown sugar; 1 egg; 177 milliliters fat-free (skim) milk; 237 milliliters Gold Medal® all-purpose flour; 0 teaspoons ground cinnamon; 59 milliliters honey; 1 teaspoons salt; 59 milliliters vegetable oil; 237 milliliters Gold Medal® whole wheat flour

Whole Wheat-Blueberry Muffins might be just the morn meal you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 159 calories. This recipe serves 12. A mixture of baking powder, ground cinnamon, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Brown Sugar

Cinnamon

Equipment you will use

Muffin Liners

Bowl

Oven

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.

Ingredients you will need

Baking Powder