Whole Wheat Blueberry Muffins
|Packed brown sugar||2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , slightly beaten|
|Canned blueberries||14 Ounce, rinsed, drained (1 Can)|
Line six custard cups or microwave muffin cups with two paper liners each.
In small bowl mix topping ingredients.
In medium bowl combine flours, brown sugar, baking powder, lemon peel and salt.
Place butter in small bowl.
Microwave at High 45 to 60 seconds, or until butter melts.
Mix butter, milk, oil and eggs into dry ingredients just until particles are moistened.
Gently fold in blueberries.
Fill cups half full.
Arrange in ring if using custard cups.
Microwave at High, opposite, or until tops spring back when touched lightly, sprinkling each with about 1/2 teaspoon topping after 1 minute, and rotating after half the time.
Remove from cups to wire rack.
Moist spots will dry during cooling.
Repeat with remaining muffins.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap desired number of muffins.
Microwave at High 15 to 30 seconds per muffin, or until warm to the touch.
Let stand 3 minutes.