This muffin recipe \u00a0makes 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.<\/p>\n
I made these the other day and added blueberries to half of them. \u00a0 This recipe will make 12 muffins:<\/p>\n
– 1\/4 cup oil<\/p>\n
– 1 \u00a0egg
\n– 1 cup milk (fat-free)
\n– 1\/3 cup brown sugar
\n– 1\/2 teaspoon salt
\n– 1 tablespoon baking powder
\n– 2 cups flour (1 cup whole wheat and 1 cup all purpose)<\/p>\n
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. \u00a0 Spoon the batter into a dozen muffin cups sprayed with non-stick cooking spray. Bake at 400 \u00b0 for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.<\/p>\n
If you want to add blueberries, gently fold in 1cup frozen or fresh blueberries before adding to the muffin cups.<\/p>\n