Recipes - Breakfast

 Mini Muffins
(Serving Size 4 muffins - Yield 36 muffins )

Ingredients:

• 1 c         whole wheat flour

• 1 c         unbleached white flour

• 1/2 tsp    salt

• 1/2 c      white sugar (you can add 1/8 cup more sugar if you like your muffins on the sweet side)

• 1 large egg

• 1 c       low-fat milk
  3 tbs    canola oil
  1 tbs    light corn syrup
  1 tsp    vanilla extract
  1 c      fresh or frozen fruit pieces (such as blueberries or raspberries) or 1/2 cup of chocolate chips or dried fruit like raisins.

Directions:

1.  Preheat oven to 400 degrees.

2.  Coat a nonstick mini muffin pan with canola cooking spray or mini muffin paper liners.

3. 2. Add flours, baking powder, salt, and sugar to a large mixing bowl and beat on LOW to blend well. Make a well in the center of the mixture.

4. Add egg to 4-cup measure and beat egg with a whisk or fork.

5.  Whisk in milk, oil, corn syrup and vanilla extract.

6. Add the mixture all at once to the flour mixture in the mixing bowl.

7. Mix quickly on low speed just until moistened (do not overbeat).

8. Scrape sides of the bowl and stir muffin batter briefly.

9.  Stir in your designer food ingredients and/or fruit.

10.  Add a tablespoon of batter to each mini muffin cup. Bake about 12 minutes or until mini muffins are cooked throughout.

Nutritional Information