Sugar-Dusted Wheat Muffins with Berries & Cherries are accented with nutmeg and make a delightful treat to wake up to in the morning! Serve warm. These are great to make ahead and freeze, too.
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 3/4 cup whole wheat flour
- 1 cup packed brown sugar, divided
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon salt
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 pkg. (6 oz.) or 1 1/3 cups dried mixed cranberries, blueberries and cherries, coarsely chopped
PREHEAT oven 350º F. 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.
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.
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Sugar Dusted Wheat Muffins
Excellent tasty recipe! Prepared the second time with use of Carnation fat free milk, substituting for the dry fruit, fresh chopped of blueberries, cranberries and apples. Reduced the brown sugar/flour for topping to just cinnamon sugar. Will call my favorite, healthy muffin!
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