Whole Wheat-Blueberry Muffins

 

2

tablespoons packed brown sugar

1/4

teaspoon ground cinnamon

3/4

cup fat-free (skim) milk

1/4

cup vegetable oil

1/4

cup honey

1

egg

1

cup Gold Medal® all-purpose flour

1

cup Gold Medal® whole wheat flour

3

teaspoons baking powder

1/2

teaspoon salt

1

cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

• 1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
• 2 In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
• 3 Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.