Brown Sugar Wheat Muffins

Hang onto your hats and your little children because it’s coming!!  The first Minnesota blizzard of the year arrives tomorrow and boy oh boy there’s nothing quite like it.  Loads of snow, winds that will blow you all the way to Wisconsin and wind chills that should be illegal.  I’ll never forget my dear sister’s response when I first told her we were moving to Minnesota.  She paused politely for a moment and then proceeded to blurt out, “Are you CRAZY?!?!?  Didn’t you read Little House on the Prairie when we were growing up???”

To my sister’s credit, there is something a bit unsettling as you lie in bed, covered in a mountain of blankets and listen to your house creak and whistle as the blizzard winds roar outside.  Honestly though, I’m a bit stupid enough to find it somewhat romantic and comforting at the same time.  Then again, if my heat and electricity were to be taken out due to this wonder of nature, I’m sure my misaligned feelings would quickly reverse into horror!
These hearty muffins will be wonderful with a big pot of soup/stew during the big storm tomorrow.  Tender, nutty and slightly sweet…..the muffins, not me….
Brown Sugar Wheat Muffins
makes 12 muffins
1 C whole wheat flour
1 C white flour
1/2 tsp salt
4 tsp baking powder
1/2 C brown sugar
1 C milk (I often use buttermilk)
2 eggs, beaten
1/4 C oil
1.  Preheat oven to 425.  Grease your muffin tins or line with paper.
2.  Whisk together all dry ingredients in a large bowl.  Make a well in the center and add all the wet ingredients in the well.  Mix from the center of your bowl and work your way out.  Do not over mix or your muffins will be dense and flat.  Use an ice cream scoop to evenly portion the batter into the 12 tins.  
3.  Bake for 15 minutes and remove from the pan to cool slightly.  Serve warm or room temperature.

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