We tried a new recipe for our muffins. I really like this recipe because it doesn't have a lot of sugar in it, and it has nutrient-rich whole wheat flour in it. We used whole wheat pastry flour because I find that it makes a more tender muffin, but the original recipe called for regular whole wheat flour so I am sure you can use either. The recipe also says it makes 1 1/2 dozen regular muffins but we made 12 mini muffins and 12 regular muffins. *Note: If you make some (or all) of the muffins mini, just remember to check on them sooner, ours were done in about 12 minutes.
The verdict was unanimous. These muffins were delicious!
Blueberry Muffins
1 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
sprinkle of ground nutmeg
2 eggs
1 cup lowfat buttermilk
1/2 cup canola oil
2 cups fresh or frozen blueberries (if using frozen blueberries do not thaw them)
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg. In a smaller bowl beat the eggs, buttermilk and oil together. Stir the wet ingredients into the dry until just moistened. Fold in the blueberries gently.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for about 18-20 minutes or until a toothpick stuck in the center of a muffin comes out clean. Cool for 5 minutes before removing from pans to cool on wire racks. Serve warm.
Crediting information: Makes 38 servings. Each serving creditable for 1 bread/bread alternate for children 1-5 years old at any meal or snack.
Next time I will probably try and replace more of the all-purpose flour with whole wheat flour and see how it works out.
What is your kids' favorite muffin?
Believe it or not, my kids like a pineapple and carrot muffin that I make.
ReplyDeleteWe like raisin bran muffins. I have a great recipe for a mix that can be stored in the fridge and baked whenever we want muffins for breakfast or snakc.
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