Whole Wheat Muffins

1 cup flour (all purpose)
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup brown sugar (firmly packed)
1 cup milk
1% low-fat
2 egg
vanilla (1 teaspoon
optional)
1/4 cup margarine or butter (melted
or 1/4 cup vegetable oil)
1 tablespoon sugar
1/2 teaspoon cinnamon (ground)

Wash hands with soap and water.
Preheat oven to 400 degrees. Lightly oil or coat with non-stick spray the cups of a 12 cup muffin pan, or use paper muffin cups.
Mix together white sugar and cinnamon for topping and set aside.
In a large bowl, stir together flour, salt, baking powder and brown sugar. In a glass liquid measuring cup, measure milk, then add eggs, vanilla (if using), and melted shortening or oil. Mix with a fork until egg is well combined with other ingredients.
Pour milk mixture over flour mixture and stir with a spoon, about 20 strokes, until flour is just moistened. Batter will be lumpy and thick.
Fill prepared muffin cups about 2/3 full with batter. Sprinkle about 1/4 teaspoon of cinnamon/sugar topping over each muffin.
Bake in oven for 20 to 25 minutes until golden brown. Serve warm. Leftovers may be frozen.

Montana State University Extension Service
Nutrition Education Program