Wholewheatoatmealmilletmuffins Recipes
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
OATMEAL MILLET MUFFINS
Steps:
- Preheat the oven to 350. Butter 12 muffin cups.
- Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool.
- Sift together the flour, baking soda and salt.
- In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended.
- Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet.
- Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
- Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.
100% WHOLE WHEAT WHOLESOME MUFFIN MIX
Make and share this 100% Whole Wheat Wholesome Muffin Mix recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Mix dry ingredients together. For a bulk mix: double or quadruple the mix. Put mix in a Ziploc bag.
- Label mix bag with cooking instructions.
- To make 1 batch of muffins measure out 2 cups of Dry Mix.
- Preheat oven to 350°F.
- Mix all ingredients together.
- For banana chips or apple slices, crush and pre soak in 1/4 c more water let fruit stand until softened before baking.
- Spray oil on muffin tins.
- Fill muffin tins with batter.
- Bake at 350°F until golden 10-15 minutes.
Nutrition Facts : Calories 190.1, Fat 4.2, SaturatedFat 1, Cholesterol 16.5, Sodium 178.2, Carbohydrate 38, Fiber 3.5, Sugar 21.2, Protein 4.1
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