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(Makes 12 muffins)
 For
a healthy alternative to all-too-common oversized, high-fat
muffins, try this favorite from the Green Mountain kitchens.
It's made with a mix of whole wheat and all-purpose
flour, which gives it a heartier texture and lots more nutrition!
Don't forget the lemon zest for extra zip. If you like
them sweeter, try sprinkling each one with a pinch of brown
sugar, which will add to the flavor and produce a beautiful
crunchy golden top to enjoy.
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one large lemon
1 egg, beaten
3/4 cup fat-free (skim) milk
1/3 cup canola oil
1 cup berries (blueberries, raspberries or combination)
Preheat oven to 400 degrees. Lightly oil standard 12-cup
muffin tin. Mix together dry ingredients and lemon zest in
a medium bowl. In another small bowl, combine egg, milk and
oil. Add liquid ingredients to dry and stir until just combined.
Do not overmix. The batter should be lumpy, thick and moist,
not smooth. Carefully fold in berries. Fill muffin tins 2/3
full and bake 20-30 minutes or until browned.
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