Whole Wheat-Blueberry Muffins Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins. Prep Time:15 min Start to Finish:35 min Makes:12 muffins 1/4cup packed brown sugar1/2teaspoon ground cinnamon3/4cup fat-free (skim) milk1/4cup vegetable oil1/4cup honey1egg1cup Gold Medal® all-purpose flour1cup Gold Medal® whole wheat flour3teaspoons baking powder1/2teaspoon salt1cup Cascadian Farm® frozen organic blueberries (from 10-oz bag), do not thaw 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. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 13g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
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