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.
- Yield
- 12 servings
- Serving size
- 1 muffin, 1/12 of recipe
- Rating
- 3.54 of 5 (59 ratings)
Food groups
- Grains: 1 1/2 ounces
Ingredients
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup brown sugar, firmly packed
- 1 cup 1% low-fat milk
- 2 large eggs
- vanilla (1 teaspoon, optional)
- 1/4 cup margarine or butter, melted (or 1/4 cup vegetable oil)
Directions
- Wash hands with soap and water.
- 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.
- Mix together white sugar and cinnamon for topping and set aside.
- 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.
- 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.
- Fill prepared muffin cups about 2/3 full with batter.
- Sprinkle about 1/4 teaspoon of cinnamon/ sugar topping over each muffin.
- Bake in oven for 20 to 25 minutes until golden brown.
- Serve warm.
- Leftovers may be frozen.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 139.72 |
| Total Fat | 4.17 g |
| Saturated Fat | 1.01 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 35.31 mg |
| Carbohydrates | 22.15 g |
| Dietary Fiber | 1.41 g |
| Total Sugars | 6.58 g |
| Added Sugars included | 5 g |
| Protein | 4.14 g |
| Calcium | 86 mg |
| Potassium | 99 mg |
| Sodium | 231.48 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 101 mg |
| Selenium | 13 mg |
| Zinc | 1 mg |
| Vitamin A | 65 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 41 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 36 mg |
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Source
Recipe by: Montana State University Extension Service — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/whole-wheat-muffins. Federal works are public domain in the United States.