Honey Wheat Muffins Food

HEALTHY HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 400°F Lightly coat 6 muffin tin cups with cooking spray.
• In a small bowl, mix together the milk, egg white, honey, butter or margarine and applesauce.
• In a medium bowl, combine crumbled cereal, flours, baking powder, cinnamon and nutmeg.
• Add the liquid ingredients, stirring just until moistened. Add the raisins & stir gently.
• Spoon into muffin cups, 3/4 full or more.
• Bake for 15-20 minutes or until they test done. Don't overbake.

HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 375°F.
• Measure all of the ingredients into a large mixing bowl.
• Mix until just moistened.
• Line muffin tin with baking cups; fill 2/3's full. Bake for 15-20 minutes, depending on the size of the muffin tins.
• Variations:
• For Sunflower Muffins add 1/2 cup shelled sunflower seeds.
• For Cheese Muffins omit the lemon peel and add 2 cups shredded sharp cheddar cheese.

HONEY WHEAT MUFFINS

Steps:

• In a large bowl, combine flours, baking powder, and salt.
• In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
• Fill greased muffin cups three-fourths full.
• Bake at 375º for 18-20 minutes or until muffins test done.
• Cool in pan for 10 minutes before removing to a wire rack.
• Yield: 6 muffins.
• (You could get 8 muffins out of this batter, though).

HONEY WHEAT MUFFINS

Steps:

• In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. , Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine buttermilk and oats in a small saucepan; heat just until warm; set aside.
• Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine honey and vegetable oil with oat mixture.
• Combine flour, baking powder, baking soda and salt; stir into wet mixture.
• Pour batter into prepared muffin cups.
• Bake in preheated oven until lightly browned, about 30 minutes.
• Serve warm.

WHOLE WHEAT HONEY BANANA MUFFINS

Steps:

• Stir together dry ingredients.
• Beat oil and honey together; add eggs and beat well.
• Add bananas and beat to combine.
• Add dry ingredients to wet, alternating with hot water; mix well after each addition.
• Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
• Remove from oven and cool on rack.

HONEY-WHEAT MUFFINS

Steps:

• In a bowl, combine the flours, baking powder and salt. In another bowl, combine the egg, milk, honey and butter. Stir mixture into the dry ingredients just until combined.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

WHOLE WHEAT MUFFINS

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.

HONEY WHEAT MUFFINS (DIABETIC)

Steps:

• Preheat oven to 375°F Combine dry ingredients in a medium mixing bowl and wet ingredients in a separate bowl. Add wet ingredients to dry and stir just until combined. Spray muffin tins (12 muffin cups total) with nonstick cooking spray. Using a large spoon or small ladle, fill muffin cups approximately O full. Bake in oven for approximately 15 minutes, until muffin tops spring back when touched in the center.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.