Whole Wheat Muffins
Start your day off with these whole wheat muffins topped with cinnamon and sugar. Make these ahead of time for a quick and easy breakfast.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 muffin, 1/12 of recipe
140
Calories
4g
Protein
22g
Carbs
4g
Fat
1g
Fiber
7g
Sugar
231mg
Sodium
Saturated Fat 1 g · Cholesterol 35 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
sugar
1 tablespoon
ground cinnamon
1/2 teaspoon
all purpose flour
1 cup
whole wheat flour
1 cup
salt
1/2 teaspoon
baking powder
2 teaspoons
brown sugar, firmly packed
1/4 cup
1% low-fat milk
1 cup
eggs
2 large
vanilla
1 teaspoon, optional
margarine or butter, melted
1/4 cup · or 1/4 cup vegetable oil
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F. Lightly oil or coat with non-stick spray the cups of a 12 cup muffin pan, or use paper muffin cups.
- 3
Mix together white sugar and cinnamon for topping and set aside.
- 4
In a large bowl, stir together flour, salt, baking powder, and brown sugar. In a glass liquid measuring cup, measure milk, then add eggs, vanilla (if using), and melted margarine or oil. Mix with a fork until egg is well combined with other ingredients.
- 5
Pour milk mixture over flour mixture and stir with a spoon, about 20 strokes, until flour is just moistened. Batter will be lumpy and thick.
- 6
Fill prepared muffin cups about 2/3 full with batter. Sprinkle about 1/4 teaspoon of cinnamon/ sugar topping over each muffin.
- 7
Bake in oven for 20 to 25 minutes until golden brown. Serve warm. Leftovers may be frozen.
Source: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program
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