Whole wheat muffins, like cupcakes, are the perfect size snack, but unlike cupcakes, you can always make them healthy! Hope you can find some great recipes off of the
Basic Muffin Recipe, and enjoy the
Muffin of the Month below...
Basic Muffin Recipe
- 1 cup milk
- 1 cup applesauce, unsweetened
- 1 egg
- 1/2 tsp vanilla
- 3 tbsp oil
- 2 cups whole wheat flour
- 1/3 to 1/2 cup sugar or brown sugar (1/3 for fruit muffins)
- 3 tsp baking powder
- 1/2 tsp salt
Mix milk, applesauce, egg, vanilla, and oil in a bowl. Add dry ingredients and stir until well blended. Use an ice cream scoop to fill a nonstick muffin pan. Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean. Let set just a couple minutes and then carefully transfer to cooling rack. After cooled, store covered in refrigerator to keep about 1 week. Enjoy!
Muffin of the Month... Carrot and Raisin Muffins!!!
I was trying to think of a new muffin to make and it hit me while I was peeling carrots for the week...why not make a whole wheat carrot cake like muffin! These are great alone cold or hot, with syrup or honey, or even with cream cheese.
What you will need...
- 1 cup milk
- 1 cup applesauce, unsweetened
- 2 eggs
- 1 tsp vanilla
- 4 tbsps oil
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1 tsp salt
- 3 tsps cinnamon
- 2 tsps nutmeg
- 1 tsp vanilla
- 3 carrots, chopped in food processor
- 1/2 cup raisins
Mix milk, applesauce, eggs, vanilla, and oil in a bowl. Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix until well blended, then add in the carrots and raisins and combine. Use an ice cream scoop to fill a nonstick muffin pan. Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean. Let set just a couple minutes and then carefully transfer to cooling rack. After cooled, store covered in refrigerator to keep about 1 week. Enjoy!
How many can eat...made about 18 muffins.
© 2011 Neeley Buhr
