January 14, 2010

Whole wheat muffins

Again... trying to use up things I have around the house from the holidays...partial bags of flour, cranberries, walnuts, and chocolate chips... I decided to try to make a some-what healthy breakfast muffin. The recipe below is adapted from another food blog. The muffins turned out nicely. You can add whatever you like to these muffins - any sort of nuts, dried fruits, chocolate chips, etc. in any combination you enjoy! This recipe made one dozen muffins.

Whole wheat muffins

1/3 cup milk (or milk substitute - I used unsweetened almond milk)
1/4 cup olive oil
1 egg
1-1/2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 mashed over-ripe bananas (about 1 cup)
1/4 cup dried cranberries (optional)
1/4 cup toasted, chopped walnuts (optional)
1/4 cup dark chocolate chips (optional)

Pre-heat oven to 400 degrees and place muffin cups into a 12-cup muffin pan. In a large bowl mash the bananas and add the milk, oil, and egg and whisk together. Stir in the flour, brown sugar, baking powder, and salt until just mixed (will be slightly lumpy). Gently stir in the cranberries, nuts, and/or chocolate chips. Divide the batter evenly among the cups. Bake about 18-20 minutes, or until lightly browned. Insert a toothpick and when it comes out clean, they are finished. Let cool.

1 comment:

  1. Looking for a new whole wheat muffin recipe. Thank you!


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