Fruit Nut Or Berry Whole Wheat Muffins Food

BLUEBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

WHOLE-WHEAT BERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
• In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
• Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
• Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

WHOLE WHEAT AND NUTS MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

100% WHOLE WHEAT MUFFINS

Steps:

• Pre-heat oven to 375 degrees F.
• Stir together the dry ingredients.
• In a separate bowl, stir together the liquid ingredients.
• Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

FRUITY WHOLE WHEAT YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder.
• In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
• Stir mixtures together just until combined; batter will be very thick.
• Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
• Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
• This helps the leavening process.

HEALTH NUT BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
• In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
• Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.