1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp. baking soda
1 egg
1/4 tsp. vanilla
1 cup low-fat milk
2 cups whole white wheat flour

Preheat oven to 400 degrees. Have ingredients at room temperature. Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin. Cream the margarine, granulated sugar, brown sugar and baking soda together using an electric mixer and scrape the bowl with a spatula. In a small bowl, beat together the egg and vanilla with a fork and add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole-wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough with tunnels. Fill the muffin tins two-thirds full and bake 15 to 17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.

Makes 12 muffins. Each muffin has 231 calories, 9 grams of fat, 34 grams of carbohydrate and 3 grams of fiber.