WHOLE WHEAT-BLUEBERRY MUFFINS

Whole Wheat-Blueberry Muffins image

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Provided by Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 11 g, TransFat 0 g