Whole Wheat-Blueberry Muffins
* exported from mastercook * 
 
 
recipe by : betty crocker's healthy new choices - 1999 
serving size : 12 preparation time :0:15 
categories : breads breakfast 
favorites healthy and hearty 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  packed brown sugar
1/2 tsp  ground cinnamon
3/4 cup  skim milk
1/4 cup  vegetable oil
1/4 cup  honey
1/4 cup  fat-free cholesterol-free egg product -- or 2 egg
  whites
1 cup  all-purpose flour
1 cup  whole wheat flour
3 tsp  baking powder
1/2 tsp  salt
1 cup  fresh or frozen blueberries -- thawed and drained
 
heat oven to 400. spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with 
cooking spray, or line with paper baking cups. mix brown sugar and 
cinnamon; set aside. 
beat milk, oil, honey and egg product in large bowl with spoon. stir in 
flours, baking powder and salt until flours are moistened (batter will be 
lumpy). 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. 
 
- - - - - - - - - - - - - - - - - - 
 
notes : don't get tough with your muffins! our muffin batter directions 
say 
to stir "just until flours are moistened (batter will be lumpy)" because 
over mixing the batter results in tough muffins. 
 
 
 
-- 
(ID: 8773) Mirror: rec.food.recipes: Sat, Feb 14, 2004


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