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
SHREDDED WHEAT COOKIES
This is how I get rid of our extra plain, boring shredded wheat that no one really wants to eat. They are crunchy, but still soft. To my taste buds, they fashion a taste somewhere in between peanut butter cookies and oatmeal cookies, but with a crunchy aspect to them, paired with a hint of chocolatey goodness. The baking time is for a couple batches, but it will vary depending on how big your oven and/or baking sheets are.
Provided by zoegirl21
Categories Drop Cookies
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
- Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
- Cream together the butter and the two sugars in a very large bowl.
- Beat in the eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Stir in the shredded wheat mixture.
- Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
- Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
- Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
- Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
- Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.
Nutrition Facts : Calories 96.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 19.2, Sodium 91, Carbohydrate 13.4, Fiber 0.2, Sugar 9.2, Protein 0.9
HERBED WHEAT MUFFINS
Shirley Glaab's perfectly seasoned muffins are just the thing for scooping up that last drop of soup or stew. They're also great with a cup of tea in the afternoon, writes Shirley from Hattiesburg, Mississippi.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 293mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
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
THREE-GRAIN MUFFINS
"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
SHREDDED WHEAT BREAD
This recipe makes two loaves of bread. It is an excellent bread that uses shredded wheat cereal. It is very tasty and I always have shredded wheat on hand as we love it.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
- Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
- Add this to the above lukewarm mixture.
- Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
- Knead 100 times.
- Grease a bowl and place dough into it.
- Let rise for 2 hours, covered.
- Punch down and rise another hour.
- Turn out on lightly floured board, punch down, and let rest for 10 minutes.
- Make into two loaves, place in greased pans, let rise till double.
- Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.
Nutrition Facts : Calories 1490.8, Fat 15.1, SaturatedFat 7.9, Cholesterol 30.5, Sodium 2443, Carbohydrate 300.8, Fiber 11.8, Sugar 32.2, Protein 36.2
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