Whole Wheat Muffins

35 min · Serves 12

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 1 cupall-purpose flour
• 1 cupwhole wheat flour
• 2½ mlsalt
• 9.9 mlbaking powder
• ¼ cuppacked brown sugar
• 1 cup1% low-fat milk
• 2eggs
• 4.9 mlvanilla (optional)
• ¼ cupmelted butter or vegetable oil
• 14.8 mlsugar
• 2½ mlground cinnamon

How to cook it

1. Heat the oven to 400 °F and grease a 12-well muffin tin or line it with paper baking cups.
2. Combine the granulated sugar and ground cinnamon in a small dish and set aside for the topping.
3. Whisk both flours, salt, baking powder, and brown sugar together in a large mixing bowl.
4. In a separate measuring cup or bowl, beat the milk, eggs, melted butter or oil, and vanilla until thoroughly blended.
5. Pour the liquid ingredients into the dry mixture and stir briefly with a spoon, about 20 turns, just until the flour is hydrated and a thick, lumpy batter forms.
6. Divide the batter evenly among the muffin wells, filling each about two-thirds full, then dust each top with roughly 1/4 teaspoon of the cinnamon sugar.
7. Bake for 20 to 25 minutes until the tops are golden brown, then serve warm.

More Kubbord recipes