WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
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
APPLE WHEAT MUFFINS
To perk up your mornings or snack times, Mina Dyck suggests you try her moist munchablemuffins. "Apples and raisins lend natural sweetness to whole grain flavor," she notes from Boissevain, Manitoba. "These muffins impressed judges enough to earn a prize in a healthy recipe contest I entered.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange zest., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate, Fiber 3g fiber), Protein 3g protein.
APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)
These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 medium-sized muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
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WHOLE WHEAT APPLE CINNAMON MUFFINS - A BEAUTIFUL PLATE
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Ratings 8Calories 177 per servingCategory Quick Breads And Muffins
- Preheat an oven to 400°F (205°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners or grease with baking spray. Set aside.
- In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Stir in the chopped pecans. Add the grated apple and stir to combine, until the apple shreds are distributed evenly and lightly coated with the dry flour mixture.
- In a separate bowl, whisk together the cold buttermilk, egg, avocado oil, and vanilla extract until well combined. Pour the wet ingredients over the dry mixture, and stir with a spatula until the dry ingredients are just absorbed. Be careful not to over mix.
- Using a spoon or large cookie scoop, divide the batter evenly among the muffin pan. The batter will be slightly rounded and go to the very top of each cup. Generously sprinkle the batter tops with turbinado or demerara sugar.
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4.9/5 (550)Calories 192 per servingCategory Muffins
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
WHOLE WHEAT APPLE MUFFINS RECIPE | KING ARTHUR BAKING
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4.3/5 (6)Calories 310 per servingTotal Time 47 mins
- Preheat the oven to 350°F. Line the wells of a 12-cup muffin tin and grease the insides of the papers.
- In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).
- Add the baking powder, baking soda, salt, cinnamon, ginger, and flour to the wet ingredients and mix until combined. Scrape the bowl and stir in the raisins, apples, and nuts.
- Scoop the batter into the prepared pan, filling each well almost to the top. Sprinkle with cinnamon-sugar. Bake for 25 to 27 minutes, until a paring knife inserted in the center of one of the muffins in the middle of the pan comes out clean.
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