- ½ c. margarine or butter
- ½ c. granulated sugar
- ½ c. light brown sugar
- 1 tsp. baking soda
- 1 egg
- ¼ tsp. vanilla
- 1 c. milk, 1 percent or fat-free
- 2 c. whole-wheat flour
Preheat oven to 400 F. Have ingredients at room temperature. Line muffin tin using paper baking cups, or use cooking spray to coat the bottom of the muffin tin.
With electric mixer (or by hand), cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula. In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add milk to creamed mixture. Gradually add whole-wheat flour and lightly stir ingredients together so dry ingredients are barely moistened. Overmixing will make the muffins tough and form tunnels.
Fill muffin tins two-thirds full and bake 15 to 17 minutes, or until browned. Remove from muffin tin and cool on wire rack.
Makes 12 muffins. Each muffin has about 200 calories, 8 g fat, 4 g protein, 29 g carbohydrate, 2 g fiber and 190 mg sodium.
Recipe source: Wheat Foods Council
Safety Tip: Do not lick the spoon or eat the muffin batter because the recipe contains raw eggs. Wait until the batter is baked and then enjoy a nice, warm muffin!
Menu Idea: Scrambled eggs, Whole-wheat Muffin with jam, orange slices and low-fat milk