Whole Wheat Muffins

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Whole Wheat Muffins

 

 

 

Ingredients:

1/2 cup margarine or butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking soda

1 egg

1/4 teaspoon vanilla

1 cup milk, 2%

2 cups whole wheat flour *

 

 

 

 

Directions: Preheat oven to 400°F. Have ingredients at room temperature.

 

Line the muffin tin using paper baking cups or use cooking spray to coat the

bottom of the muffin tin.

 

With electric mixer; cream margarine, granulated sugar, brown sugar and baking

soda together, scraping bowl with spatula.

 

In a small bowl, using a fork, beat together the egg and vanilla; add to creamed

mixture. Beat until light and fluffy. Add the milk to the creamed mixture.

Gradually add the whole wheat flour and lightly stir the ingredients together so

dry ingredients are barely moistened. Over mixing will make the muffins tough

with tunnels.

 

Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done.

Remove from muffin tin and cool on wire rack.

 

Safety Tip: Do not lick the spoon or eat the batter, because the recipe contains

raw egg and can make us ill — especially young children. Wait until the batter

is baked and then enjoy!

 

Using Kansas white whole wheat flour makes a golden whole grain muffin.

 

*White whole wheat flour — for list of suppliers go to www.kswheat.com.

 

Servings: 12 muffins

Calories/Serving: 231

Nutrition: One muffin provides approximately: 231 calories; 5 g protein; 34 g

carbohydrates; 9 g fat (1 g saturated); 19 mg cholesterol; 3 g fiber; 14 mcg

folate; 1 mg iron; 120 mg sodium.

Source: Wheat Foods Council

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