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.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• bake
• budget-friendly
• kid-friendly
• comfort food
• sweet

Ingredients

• 1 tablespoon sugar
• 0.5 teaspoon ground cinnamon (ground)
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 0.5 teaspoon salt
• 2 teaspoon baking powder
• 0.25 cup brown sugar (firmly packed)
• 1 cup 1% low-fat milk (1% low-fat)
• 2 eggs (large)
• 1 teaspoon vanilla
• 0.25 cup margarine (melted)

Instructions

1. 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.
2. Mix together white sugar and cinnamon for topping and set aside.
3. In a large bowl, stir together flour, salt, baking powder, and brown sugar.
4. In a glass liquid measuring cup, measure milk, then add eggs, vanilla (if using), and melted margarine or oil.
5. Mix with a fork until egg is well combined with other ingredients.
6. Pour milk mixture over flour mixture and stir with a spoon, about 20 strokes, until flour is just moistened.
7. Batter will be lumpy and thick.
8. Fill prepared muffin cups about 2/3 full with batter.
9. Sprinkle about 1/4 teaspoon of cinnamon/ sugar topping over each muffin.
10. Bake in oven for 20 to 25 minutes until golden brown.
11. Serve warm.
12. Leftovers may be frozen.

Notes

Leftovers may be frozen for future quick breakfasts.

Nutrition (per serving)

• Calories: 140
• Protein: 4.1 g
• Carbohydrates: 22.1 g
• Fat: 4.2 g
• Fiber: 1.4 g
• Sodium: 231 mg
• Saturated Fat: 1 g
• Sugar: 6.6 g
• Cholesterol: 35 mg