Sugar-Dusted Wheat Muffins with Berries & Cherries
These sugar topped, whole wheat muffins with dried berries and cherries, are accented with nutmeg and make a delightful treat to wake up to in the morning.
2 cups plus 2 tablespoons all-purpose flour - divided use
3/4 cup whole wheat flour
1 cup packed brown sugar - divided use
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground nutmeg
1 teaspoon salt
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 (6-ounce) package or 1 1/3 cups dried mixed cranberries, blueberries and cherries, coarsely chopped
- Preheat oven to 350°F (175°C). Grease or paper-line 18 muffin cups.
- Combine 2 cups all-purpose flour, whole wheat flour, 2/3 cup brown sugar, granulated sugar, baking soda, nutmeg and salt in large bowl. Mix evaporated milk, eggs, oil and vanilla extract in small bowl. Add milk mixture to flour mixture; stir just until moistened. Stir in dried fruit. Spoon into prepared muffin cups, filling 3/4 full.
- Combine remaining 1/3 cup brown sugar and remaining 2 tablespoons flour in small bowl. Sprinkle evenly over muffin batter.
- Bake for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Serve warm.
Makes 18 muffins.
Cooking Tip: Muffins can be frozen up to a month. Wrap in heavy-duty foil or plastic wrap and then place in an airtight container or resealable plastic bag.
Nutritional Information Per Serving (1/18 of recipe): Calories: 270 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 2 g Cholesterol: 40 mg Sodium: 270 mg Carbohydrates: 44 g Dietary Fiber: 1 g Sugars: 28 g Protein: 5 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.