WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS
These hearty and healthy muffins showcase the tangy flavor of wild huckleberries and hearty flavor of whole wheat and oats. Guilt-free and satisfying breakfast your friends and family will love! Even though these are made part with whole wheat flour, they come out surprisingly fluffy.
Provided by Maureen S
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
- Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
- Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
- Pour batter into the greased muffin tin.
- Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 32.7 g, Cholesterol 32.7 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 15.1 g
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
FRUITY WHOLE WHEAT YOGURT MUFFINS
These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.
Provided by Manuela
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
JUMBO WHOLE WHEAT BLUEBERRY MUFFINS
I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.
Provided by LisaAnn
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
- Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
- Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
- Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 60.1 g, Cholesterol 42 mg, Fat 7.7 g, Fiber 5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 35.4 g
HUCKLEBERRY MUFFINS
Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can't find huckleberries, blueberries work well.
Provided by Laura
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 27.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 213.4 mg, Sugar 15.2 g
WHOLE WHEAT-BLUEBERRY MUFFINS
Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
- In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
- Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 11 g, TransFat 0 g
WHOLE GRAIN HEALTH MUFFINS
Make and share this Whole Grain Health Muffins recipe from Food.com.
Provided by Jo Anne
Categories Quick Breads
Time 30m
Yield 12-14 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- *groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375.
- Lightly grease muffin tin.
- Combine all ingredients.
- Spoon batter into muffin tins about 3/4 full.
- Bake for 15-20 minutes.
- Makes 12-14 muffins depending on size.
Nutrition Facts : Calories 229, Fat 5.1, SaturatedFat 1, Cholesterol 33.1, Sodium 372.3, Carbohydrate 42.7, Fiber 5, Sugar 23.3, Protein 5.8
WHOLE WHEAT BANANA STRAWBERRY CRUMB MUFFINS (WITH NO SUGAR!)
I don't remember the last time that I made muffins "from a box." And I'm afraid if I tried muffins from a box, I wouldn't like them. They may be extra sweet...but I'm afraid they wouldn't taste real. Or good even. Since I gave up processed sugar and white flours this month, I've had to get creative with baking. I did get some wheat berries and sucanat to help make some sweeter treats that didn't have white flour or sugar involved. And I thought adding a crumb topping would be helpful since sucanat isn't quite as sweet as sugar. The sweet crumb topping was a perfect addition to these muffins. These were phenomenal. I did not think the kids would like them because they were made with all whole wheat flour (I've generally made muffins with half white and half wheat flour). I though the density and thickness of the muffins from being made with all whole wheat would be a turn off. Well, let me tell you...there were none left to freeze! Between breakfast, afternoon snack and being requested again that night for dessert, these guys didn't even have a chance to get into the freezer.
Provided by ElizabethKnicely
Categories Breakfast
Time 32m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Grease 12 muffin tins or line with paper cups.
- In a large stand mixer or mixing bowl, beat together the bananas, sucanat, egg, oil and applesauce. Beat in the whole wheat flour, baking powder, baking soda and salt. Gently fold in 1 cup of mashed strawberries.
- In a small mixing bowl, add the whole wheat flour, cinnamon and sucanat for the topping. Cut in butter with fork or pastry blender.
- Pour the batter into the greased muffin tin and then divide the topping evenly.
- Bake in the preheated oven for 18 to 22 minutes, or until toothpick come out clean.
- Let cool slightly before serving.
- Serve warm with butter.
- Makes 12 muffins.
Nutrition Facts : Calories 254.4, Fat 9, SaturatedFat 2.7, Cholesterol 37.8, Sodium 533.1, Carbohydrate 41.3, Fiber 5.7, Sugar 8.6, Protein 6.2
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
WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS
These hearty and healthy muffins showcase the tangy flavor of wild huckleberries and hearty flavor of whole wheat and oats. Guilt-free and satisfying breakfast your friends and family will love! Even though these are made part with whole wheat flour, they come out surprisingly fluffy.
Provided by Maureen S
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
- Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
- Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
- Pour batter into the greased muffin tin.
- Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 32.7 g, Cholesterol 32.7 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 15.1 g
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