Whole Wheat-Blueberry Muffins
Whole wheat flour and a touch of honey update classic blueberry muffins--you'll love them!
Topping 2 tablespoons packed brown sugar 1/4 teaspoon ground cinnamon
Muffins 3/4 cup 8th Continent® original soymilk 1/4 cup canola or vegetable oil 1/4 cup honey 1 egg 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh blueberries
1. 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, stir together topping ingredients; set aside. 2. In large bowl, beat soymilk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries. 3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.
1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g Trans Fat 0g); Cholesterol 20mg; Sodium 240mg; Total Carbohydrate 26g; (Dietary Fiber 2g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 10% Iron 6% Exchanges: 1 Starch 1/2 Other Carbohydrate 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
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Comments
Yummy!
This recipe is delicious!! My coworkers love it!
Delicious breakfast
Had this for breakfast today. Not even a crumb remains. So good, will have it again tomorrow.
Healthy Breakfast
This recipe was another good one. We tried it over the weekend and the kids liked these a lot.