WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams
HEALTHY WHEAT MUFFINS WITH FRUIT OF CHOICE
Make and share this Healthy Wheat Muffins With Fruit of Choice recipe from Food.com.
Provided by Donna Luckadoo
Categories Quick Breads
Time 45m
Yield 18 Muffins
Number Of Ingredients 13
Steps:
- Sift together Flour, Baking powder, Baking Soda and Spices.
- Add Sugar and Stir to combined.
- Next add wet ingredients and any Fruit of your choice.
- Pour Batter almost full into 18 Muffin Tins lined with cupcake papers.
- Top with a sprinkle of light brown sugar mixed with some Cinnamon.
- Preheat oven to 375* and bake for 35-45 minute.
- Test with a toothpick to make sure they are done.
- Oven Temperatures vary.
- Let cool completely.
- Serve with a Good cup of Coffee or a tall glass of Milk & Enjoy!
Nutrition Facts : Calories 87.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.5, Sodium 209.9, Carbohydrate 19.6, Fiber 1.4, Sugar 8.2, Protein 2.6
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
FRUITY WHOLE WHEAT YOGURT MUFFINS
These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.
Provided by Manuela
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
WHOLE GRAIN HEALTH MUFFINS
Make and share this Whole Grain Health Muffins recipe from Food.com.
Provided by Jo Anne
Categories Quick Breads
Time 30m
Yield 12-14 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- *groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375.
- Lightly grease muffin tin.
- Combine all ingredients.
- Spoon batter into muffin tins about 3/4 full.
- Bake for 15-20 minutes.
- Makes 12-14 muffins depending on size.
Nutrition Facts : Calories 229, Fat 5.1, SaturatedFat 1, Cholesterol 33.1, Sodium 372.3, Carbohydrate 42.7, Fiber 5, Sugar 23.3, Protein 5.8
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4.6/5 (11)Total Time 1 hrAuthor Patsy JamiesonCalories 162 per serving
- Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
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- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
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