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
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
WHOLE WHEAT AND NUTS MUFFINS
Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.
Provided by Laura M.
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g
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
100% WHOLE WHEAT CRANBERRY NUT MUFFINS
100% Whole Wheat Cranberry Nut Muffins recipe
Categories Muffins Breakfasts & Brunch Whole Wheat Cranberries Snack
Time 40m
Yield 12
Number Of Ingredients 22
Steps:
- In a medium mixer bowl, mix the flour, sugar, baking powder, salt and the baking soda together. Stir in the orange juice, orange peel, shortening and the egg. Mix until well blended. Stir in the cranberries and the nuts, if used, and turn into greased muffin tins. Bake at 350℉ (180℃) F for 20 to 25 minutes or until done. Use a shorter baking time if small muffin tins are used.
Nutrition Facts :
HEALTHY WHOLE WHEAT APPLE MUFFINS
These healthy, simple, and amazing whole wheat apple cinnamon muffins are made without refined sugar.
Provided by Sally
Categories Muffins
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the grated apple and pecans/walnuts. Fold everything together gently just until combined and no flour pockets remain. The batter is very thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-14 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
WHOLE WHEAT DATE NUT MUFFINS
100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook.
Provided by terril_lee
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Spray muffin tin with oil (or use paper liners).
- Mix the flours, baking powder, and salt together.
- Beat together the oil, honey, eggs, milk and vanilla.
- Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
- Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
- Bake 25 minutes, until golden.
Nutrition Facts : Calories 302, Fat 13.9, SaturatedFat 2, Cholesterol 31.8, Sodium 174, Carbohydrate 42, Fiber 4.2, Sugar 20.6, Protein 6.3
WHOLE WHEAT RHUBARB OATMEAL MUFFINS
Steps:
- In a small bowl, whisk egg, buttermilk and oil together.
- In a large bowl, mix flour, oats, cinnamon, baking powder, baking soda, salt and brown sugar.
- Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined.
- Fold in rhubarb and walnuts.
- Spoon batter into paper lined muffin tins. Bake at 350 degrees F. for 30 to 35 minutes. Makes about 18 large muffins.
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