Half of the flour in this Miniature Wheat Nut Muffins recipe is whole wheat to add the wholesome goodness of grains. Almonds or pecans add a nice, nutty crunch; however, if you are allergic or adverse to nuts for any reason, they can be eliminated.
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/4 cup toasted chopped almonds or pecans
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg, beaten
1/3 cup milk
3 tablespoons packed brown sugar
3 tablespoons cooking oil
Preheat oven to 400 degrees. Grease eighteen 1-3/4-inch muffin cups in a miniature muffin pan, or line with mini paper bake cups; set aside.
In a large mixing bowl stir together the all-purpose flour, whole wheat flour, almonds or pecans, baking powder, baking soda, salt, and nutmeg. Make a well in the center of the dry mixture; set aside.
In another bowl combine the beaten egg, milk, packed brown sugar, and the cooking oil. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 10 to 12 minutes or until golden.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
To Freeze for Later Use: Cool muffins completely. Then, place muffins in a freezer container or bag. Seal, label, and freeze muffins for up to 3 months.
Before serving, wrap the frozen muffins in heavy foil and reheat in 300 degrees for 12 to 15 minutes or until warm.
Recipe makes 18 muffins.
Serving size: 1 mini muffin
Calories: 65; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: >12mg; Sodium: 50mg; Carbohydrates: 6g; Fiber: 0g; Protein: 2g
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