Whole Wheat-Blueberry Muffins Recipe

Name: Whole Wheat-Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 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

Ingredients

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

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings

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.
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.
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.