Blueberry Muffin - whole wheat

By barbsjustagirl

Nutritional Information

1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2

Ingredients

• Topping
• 2 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• Muffins
• 3/4 cup fat-free (skim) milk
• 1/4 cup canola or soybean 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

Preparation

Step 1

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, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.