Miniature Wheat Nut Muffins Recipe
Healthier Muffin Recipe
Ingredients:
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/4 cup chopped almonds or pecans, toasted
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
Directions:
Preheat oven to 400 degrees. Grease eighteen 1-3/4-inch muffin cups or line with 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. RIove from muffin cups. Serve warm. (Or, 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 F. for 12 to 15 minutes or until warm.)
Nutrition facts per muffin: 65 cal., 4g total fat (1 g sat. fat), 12mg cholesterol, 50mg sodium, 7g carbohydrate, 0g fiber, 2g protein
See also:
Whole Wheat Muffins Whole Grain Healthy Recipe
Wheat Berry Muffins with Dates Vegetarian Recipe
