BLUEBERRY WHOLE WHEAT MUFFINS
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
100% WHOLE WHEAT MUFFINS
Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.
Provided by Annacia
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 38.9, Sodium 277.1, Carbohydrate 21.2, Fiber 2.8, Sugar 4.5, Protein 7.1
WHEAT GERM MUFFINS
Make and share this Wheat Germ Muffins recipe from Food.com.
Provided by mj Sergent
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl, beat together the egg, sugar, milk and butter.
- Mix into the milk mixture the flour, salt and baking powder.
- Batter may be lumpy.
- Fold in one cup wheat germ.
- Spoon mixture into greased muffin tins.
- Bake for 20 minutes.
WHOLE-WHEAT CARROT APPLESAUCE MUFFINS
This recipe is by far the new favorite muffin in our house. Move over blueberry, zucchini, and even pumpkin-these are so deeelicious and could be eaten with breakfast, lunch, or even dinner (maybe as a side to some fall soup?)!
Provided by Lisa Leake
Categories Breakfast Snacks & Appetizers Treats
Time 32m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
- In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
- In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
- Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the carrots). Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!
Nutrition Facts : Calories 179 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 267 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
FRUIT, NUT, OR BERRY WHOLE-WHEAT MUFFINS
I love a good muffin recipe that you can really make your own by switching up the ingredients. These whole-wheat muffins taste delicious with fruit, nuts, or berries in them. Make sure to make a double batch to freeze or later.
Provided by Lisa Leake
Categories Breakfast Snacks & Appetizers Treats
Time 20m
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together - do not overmix.
- Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
- Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn't already add your filling, sprinkle 1 - 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
- After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 - 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!
Nutrition Facts : Calories 119 kcal, Carbohydrate 16 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 109 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)
Here's our favorite muffin recipe for healthy muffins + 6 different healthy muffin recipes you can make with it. Enjoy!
Provided by Lee Funke
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Next, place dry ingredients into a medium bowl and mix.
- Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
- Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
- At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
- Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Nutrition Facts : Calories 167 kcal, Sugar 18 g, Fat 5 g, Carbohydrate 28 g, Fiber 2 g, Protein 3 g, ServingSize 1 serving
WHOLE-WHEAT RASPBERRY MUFFINS
Provided by Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
- Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
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
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix together Rogers Wheat Bran and buttermilk; let stand.
- Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
- Mix flour, baking powder, baking soda and salt.
- Add to the first mixture, stir until just blended and add the raisins.
- Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
- Bake at 350 for 15 to 20 minutes.
- Note: I bake mine for only 15 minutes and find them much moister.
WHEATIES MUFFINS
From Libbie's very old black book. Just basic muffin; I think a school recipe or off a Wheaties cereal box.
Provided by Dienia B.
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Sift together flour, sugar, salt, and baking powder.
- Stir in egg and milk.
- Add melted shortening.
- Fold in Wheaties.
- Fill greased muffin tins 2/3 full.
- Bake for 20 to 25 minutes in a moderately hot oven at 400 degrees Fahrenheit.
Nutrition Facts : Calories 104.9, Fat 5.1, SaturatedFat 1.4, Cholesterol 16.9, Sodium 198.8, Carbohydrate 12.9, Fiber 0.3, Sugar 4.2, Protein 1.9
CHOCOLATE CHIP WHOLE WHEAT MUFFINS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
- Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
- Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
- Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
- Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.
HEALTHY CHOCOLATE CHIP MUFFINS
Healthy chocolate chip muffins are 100% whole grain, low in sugar and can be made dairy-free. They're soft, fluffy and seriously loaded with chocolate chips.
Provided by Kathryn
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
- Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
- In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
- Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
- Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don't over mix.
- Fold in the chocolate chips.
- Distribute the batter between the muffin tins - they will be about 2/3rds full.
- Bake for 15-18 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 212 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 muffin, Sodium 168 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
WHEAT GERM MUFFINS (WHOLE FOODS)
I collected a lot of whole foods recipes some years ago. This is one that my kids like. It is moist and has lots of vitamins.
Provided by ladypit
Categories Quick Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix all the wet ingredients plus wheat germ together in a large bowl.
- In another bowl mix the flour, salt, and baking powder.
- Add the flour mix to the wheat germ mix and stir very well.
- Fill your greased muffin tins 3/4 way full with batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
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