PEACH-FILLED WHEAT MUFFINS
Make and share this Peach-Filled Wheat Muffins recipe from Food.com.
Provided by CaliforniaJan
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
- In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
- In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
- Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.
Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 3.7, Cholesterol 26.4, Sodium 131.5, Carbohydrate 26.1, Fiber 1.4, Sugar 11.8, Protein 3.4
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
PEACH OATMEAL MUFFINS
This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.
Provided by momaphet
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix together dry ingredients, stir in oats and peaches.
- Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
- Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
- Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
- Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
- If using blueberries use about 1 1/2 cups.
WHOLE GRAIN CARROT PEACH MUFFINS
A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.
Provided by The Sweet and Sour Baker
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g
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