Recipe: Whole-wheat blueberry muffins

I just made these again for the peapod squad this morning. They are SOOO yummy. I try really hard to get good stuff in them and love that these are serving up whole-wheat and fresh berries (rich in antioxidants). I found the recipe on the Cascadian Farms website (check them out for more healthy and delicious recipes).

1/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3/4 cup low-fat or fat-free milk
1/4 cup vegetable oil (though I’ve also substituted 3/4 cup flaxseed meal…they just brown faster, so watch them)
1/4 cup honey
1 egg
1 cup all-purpose flour
1 cup whole-wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries (we like Cascadian Farm organic)

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (or use liners). Mix brown sugar and cinnamon; set aside.

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 (do not thaw).

Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar/cinnamon mixture. Bake about 20 minutes or until golden brown.

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