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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 5.3 g
  • Cholesterol: 18.0 mg
  • Sodium: 234.3 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Whole Wheat Berry Muffin calories by ingredient
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Whole Wheat Berry Muffin

Submitted by: MARGIEMS78

Introduction

Whole wheat flour, good-for-you fruit, natural sweetness (honey) and very filling. I love making these muffins! Whole wheat flour, good-for-you fruit, natural sweetness (honey) and very filling. I love making these muffins!
Number of Servings: 12

Ingredients

    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
    1/2 cup all-purpose flour
    1 1/2 cup whole wheat flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 cup frozen cranberrie (or blueberries)

Directions

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 and heavy/thick). Gently fold in cranberries.

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.

SUBSTITUTIONS:
- You can use blueberries as well and probably others (I have only tried blueberries and cranberries).
- Can do 1/2 applesauce and 1/2 oil instead of all oil.
- Can do all wheat flour but they do tend to be dryer then.
- You can also add a little vanilla extract as well if you want a little sweeter taste.
- Could add nuts (almonds or walnuts sound like they could be yummy)


Number of Servings: 12

Recipe submitted by SparkPeople user MARGIEMS78.






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