Whole Wheat And Nuts Muffins Recipes

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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



Whole Wheat Muffins image

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

1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

WHOLE WHEAT MUFFINS

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9



Whole Wheat Muffins image

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

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

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



100% Whole Wheat Muffins image

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

2 cups whole wheat flour
1/2 cup peanut butter
1/2 teaspoon salt
3 teaspoons baking powder
2 beaten eggs
1 cup milk
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons melted butter or 2 tablespoons margarine

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



Whole Wheat Date Nut Muffins image

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

1 1/3 cups whole wheat flour
1 1/3 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup honey
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup dates, chopped
1/2 cup walnuts, chopped

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



Tender Whole Wheat Muffins image

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

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, room temperature
1-1/4 cups whole milk
3 tablespoons butter, melted

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