Categories: Breakfast, Muffins

Ingredients

• 2 cups cake flour (8 oz.)
• 1 cup whole wheat flour (5 1/2 oz.)
• 1 1/4 cups sugar , plus
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 tablespoons unsalted butter , softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups low-fat sour cream

Directions

1. Adjust oven rack to the middle position; preheat oven to 375°.

2. Lightly coat a 12-cup muffin pan with cooking spray.

3. Whisk the cake flour, whole-wheat flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl.

4. In a bowl, beat the butter and 1 cup sugar together using an electric mixer on med-high speed until creamy and uniform, 3-6 minutes, scraping down the bowl as needed.

5. Beat in the eggs, one at a time, until combined, about 30 seconds.

6. Beat in the vanilla until incorporated.

7. Decrease mixer speed to low; beat in 1/3 of flour mixture, followed by half of the sour cream.

8. Repeat with half of the remaining flour mixture and remaining sour cream.

9. Beat in the remaining flour mixture just until incorporated (do not overmix).

10. Using a 1/3-cup measure coated with cooking spray, portion the batter into each muffin cup.

11. Sprinkle with the remaining tablespoon sugar.

12. Bake until golden and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking.

13. Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack; cool for 10 minutes before serving.

14. *Blueberry Muffins (any type of berry can be substituted for blueberries)-gently fold 2 cups fresh or frozen blueberries (do not thaw if frozen) into the batter (320 cal per muffin).

15. *Orange-Cranberry Muffins-simmer 1 1/2 cup chopped dried cranberries and 2/3 cup orange juice together in a small saucepan over medium heat until the cranberries are soft and the juice is evaporated, about 5 minutes; cool to room temperature; add 2 teaspoons grated orange zest with the vanilla and gently fold the softened cranberries into the batter (360 cal per muffin).

16. *Cherry-Almond Muffins-add 1/2 teaspoon almond extract with the vanilla and gently fold 1 1/2 cup drained, chopped jarred or canned cherries into the batter; sprinkle the muffins with 1/4 cup sliced almonds, in addition to the sugar, before baking (330 cal per muffin).

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