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
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
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
WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
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
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
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