Want oven-baked treats but need something light? Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast.
—KRISTINE CHAYES SMITHTOWN, NY
START TO FINISH: 30 MIN. • MAKES: 10 MUFFINS
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
1 1/4 cups milk
3 tablespoons butter, melted
1. Preheat the oven to 400°. In a large bowl, whisk the flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve muffins warm.
Per muffin: 152 cal., 5g fat (3g sat. fat), 35mg chol., 393mg sod., 22g carb. (4g sugars, 2g fiber), 5g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.