by Jennifer Burns, Jamba Juice
Muffin batter:
- 3 cups all purpose whole wheat flour
- 1 cup white sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
Topping:
- 3 tablespoon raw sugar
- 1 teaspoon cinnamon
Preheat oven to 375°F.
In a large bowl, mix the flour, white sugar, salt, eggs, milk, oil, and vanilla until mixture is smooth. For the filling, in a separate bowl mix the brown sugar and cinnamon until well combined. Set aside for later.
Fill muffin pan half way up with the muffin batter. Add about a teaspoon of the filling mixture and add a bit more batter on the top. Use a cake skewer to give it a quick swirl and top with a couple pinches of the topping. Repeat with each muffin. Bake for 18-20 minutes.
Take them out of the oven and let them sit in the pan for 5 minutes. Transfer onto a cooling rack.
