Wholemeal Fruit Muffins Food

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

HEALTHY BREAKFAST MUFFINS

Steps:

• In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
• Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
• In a separate bowl whisk the egg whites until soft peaks form.
• Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
• Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
• The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

WHOLEMEAL FRUIT MUFFINS

Steps:

• Preheat oven to 180 degree celsius. Lightly grease a 12 x 1/2 cup capacity muffin pan, or use muffin cases.
• Mix together the coconut, sugar, flour, nuts, muesli, apple and berries in a large bowl.
• Combine banana, egg and milk in a jug, and mix together. Add to the dry ingredients, and combine using a large spoon.
• Spoon mixture into prepared muffin pan. And bake for 20 to 25 minutes, or until lightly browned.
• Let stand for 5 minutes before removing from pan. Cool on a wire rack. Serve warm or cold.

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.