I found this recipe here and was intrigued because these muffins call for no sugar! I didn't think it would be possible to make a tasty muffin with no sugar but my kids gobbled these up. They were definitely not sweet as far as breakfast muffins usually go, but they were good! And I think if I use more berries next time they will be just right.
Whole Wheat Muffins
- 1½ cups whole-wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ cup oil (I used coconut oil.)
- ¾ cup orange juice or apple juice
- About 1 cup of total filling (berries, fruit, nuts, etc. – whatever your family likes!)
- Muffin/Cupcake liners
- Heat oven to 400 degrees F.
- In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not over-mix.
- Add 1 cup of blueberries, mashed up
banana & nuts, or other filling of your choice and pour into muffin liners. If you have an extra minute, pour the batter into muffin liners first (about 2/3 - 3/4 full) and add your filling individually to each cup - you can vary them or make them all the same. Then gently mix filling into each cup with a fork or spoon. Here are some options to consider for the filling:
- blueberries
- diced strawberries
- peeled and diced pears
- applesauce
- either diced or mashed up bananas and chopped walnuts
- raisins and chopped pecans
- grated carrot and chopped walnuts
- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
- a mix of dried fruit bits
- jelly - After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date if you want.
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