BASIC WHOLE WHEAT MUFFINS

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Basic Whole Wheat Muffins image

"Good for You" never tasted so good! Kids and grown-ups alike deight in these soft muffins. I use yogurt for the dairy in this recipe. Substitute 1 cup of blueberries or other fruit for the raisins. This was a staple after school treat when my girls were young. Makes great mini-muffins! Freezes well. From the Whole Foods for the Whole Family Cookbook.

Provided by Kate 8

Categories     Breads

Time 20m

Yield 12-16 muffins, 12-16 serving(s)

Number Of Ingredients 10

2 cups whole wheat flour
1 teaspoon baking soda
1/4 cup brown sugar or 1/4 cup honey
1 teaspoon cinnamon (optional)
1/8 teaspoon ground cloves (optional)
1/2 teaspoon salt
1/2 cup raisins
1 egg, beaten
1 cup buttermilk or 1 cup yogurt
3 tablespoons oil or 3 tablespoons melted butter

Steps:

  • Mix all dry ingredients thoroughly, including raisins.
  • Make a well in the center of dry ingredients and add egg, milk and oil.
  • Mix only until dry ingredients are moist.
  • Fill greased muffin pans half full.
  • Bake at 375F for 15 minutes.

Nutrition Facts : Calories 147.5, Fat 4.4, SaturatedFat 0.8, Cholesterol 18.4, Sodium 232.5, Carbohydrate 24.8, Fiber 2.7, Sugar 9.1, Protein 4.1

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