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These moist and tender muffins have a nice whole wheat flavor.—Arlene Bontrager, Haven, Kansas
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 219 calories, 11 g fat (2 g saturated fat), 38 mg cholesterol, 206 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Whole Wheat Muffins in Country Woman September/October 2002, p35
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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