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
TENDER WHOLE WHEAT MUFFINS
Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast. -Kristine Chayes, Smithtown, NY
Provided by Taste of Home
Time 30m
Yield 10 muffins.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 393mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
HONEY WHEAT MUFFINS
These Honey Wheat Muffins are so easy, subtly sweet, and crazy soft!
Provided by Shelly
Categories Muffins
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a muffin tin with 8 cupcake liners and set aside.
- In a large bowl whisk together the all purpose flour, whole wheat flour, salt, and baking powder.
- In a medium bowl whisk together the buttermilk, egg, oil, honey, and vanilla until combined.
- Add the wet ingredients into the dry ingredients and stir just until smooth.
- Fill the liners 2/3 full.
- Sprinkle the turbinado sugar or cinnamon sugar on top of the batter, if desired.
- Bake for 16-18 minutes, or until set.
- Remove from the muffin tin and allow to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 242 calories, Sugar 21.7 g, Sodium 248 mg, Fat 8.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 39.7 g, Fiber 1.3 g, Protein 3.9 g, Cholesterol 31.9 mg
WHOLE WHEAT DINNER MUFFINS
These are easy to put together and bake in about 18 minutes. They are low in fat and high in fiber. The recipe comes from Diabetes Cooking Magazine.
Provided by PaulaG
Categories Quick Breads
Time 43m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Spray 10 muffin tins with non-stick cooking spray.
- In a large bowl, mix the flour, bran, baking soda, baking powder and salt.
- Make a well in the middle of flour mixture and pour in the buttermilk and oil.
- Mix quickly with a rubber scraper until flour disappears, folding dough with a kneading motion.
- Shape the dough into a round ball.
- Using 2 tablespoons of dough for each muffin, shape into a ball and place in prepared tin.
- Repeat until all dough is used.
- Bake for 18 minutes.
Nutrition Facts : Calories 129.3, Fat 2.8, SaturatedFat 0.5, Cholesterol 1.2, Sodium 312.2, Carbohydrate 25.2, Fiber 4.4, Sugar 1.7, Protein 5.9
WHOLE WHEAT OATMEAL MUFFINS
These wholesome oatmeal muffins make an ideal breakfast or afternoon pick-me-up. READ MORE
Provided by Recipe By Elky Friedman
Categories Breakfast , Baking
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease a muffin pan and set aside.
- In a bowl, combine flour, oats, sugar, baking powder, baking soda, and cinnamon. Mix well.
- Add applesauce, egg, juice or water, and vanilla extract. Mix well, then stir in chocolate chips.
- Spoon batter into the prepared muffin pan. Bake 17 to 20 minutes, until a toothpick inserted in the center of a muffin comes out dry.
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
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- In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.
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- Add the warm water, sugar, and yeast to the bowl of your stand mixer and allow it to sit and get bubbly for 5 minutes.
- Add the eggs, honey, butter, salt, gluten, and 2 cups of flour to the bowl. Using a dough hook, mix the ingredients in the bowl on low speed for 5 to 6 minutes. This is the stage my mom calls “the cake batter stage,” and it is important to work the gluten in the whole wheat flour well at this point.
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