Jessica’s Healthy Whole Wheat Muffins

This muffin recipe makes a great snack to for your kids. They’re lower in fat and sugar than most muffins, and you can make them plain or add blueberries, cranberries or whatever you wanted.

I made these the other day and added blueberries to half of them.  This recipe will make 12 muffins:

•1/4 cup oil

•1 egg
•1 cup milk (fat-free)
•1/3 cup brown sugar
•1/2 teaspoon salt
•1 tablespoon baking powder
•2 cups flour (1 cup whole wheat and 1 cup all purpose)

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until moistened. Do not over mix.  Spoon the batter into a dozen muffin cups sprayed with non-stick cooking spray. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

If you want to add blueberries, gently fold in 1cup frozen or fresh blueberries before adding to the muffin cups.

These muffins aren’t going to be sweet at all.  My kids love them warm and with a little butter on them.  I would love to hear how they turn out for you.  Leave me a comment or send me an email to fitwithjessica@live.com

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