Bake Time
20-25 minYield
12 muffinsRating
/rating_off.png "1 Star")
Loading...| 2 cups (500 mL) ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 cup (250 mL) ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 2/3 (160 mL) cup sugar | |
| 4 tsp. (20 mL) baking powder | |
| 2 eggs | |
| 1 cup (250 mL) milk | |
| 2 tsp. (10 mL) vanilla | |
| 2/3 cup (160 mL) oil | |
A good reason to take a coffee break.
| 1. | Preheat oven to 350°F (175 ° C). Prepare muffin tin. |
| 2. | In a large bowl combine flours, sugar and baking powder. |
| 3. | In separate bowl stir together eggs, milk, vanilla and oil. Pour liquid mixture over dry ingredients stirring just until moistened. |
| 4. | For filling, stir together ingredients in a small bowl. |
| 5. | Spoon half the batter into muffin cup. Sprinkle portion of filling into each muffin cup then top with the remaining batter. |
| 6. | Bake for 20-25 minutes. |
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