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    • Whole Wheat Muffins

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    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.

    Ingredients

    • 1 cup flour (all purpose)
    • 1 cup whole wheat flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1/4 cup brown sugar (firmly packed)
    • 1 cup milk, 1% low-fat
    • 2 eggs
    • vanilla (1 teaspoon, optional)
    • 1/4 cup margarine or butter (melted, or 1/4 cup vegetable oil)
    • 1 tablespoon sugar
    • 1/2 teaspoon cinnamon (ground)

    Directions

    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 shortening 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.