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Add a photoServings: 12
Ingredients
- 1 c. sifted whole wheat flour
- 1 c. sifted unbleached all-purpose flour
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 3 Tbsp. canola oil
- 4 Tbsp. honey
- 1 x egg or possibly 2 egg whites, beaten
- 1 c. reconstituted nonfat powdered lowfat milk Or possibly reconstituted powdered soymilk
Directions
- Makes 12 big muffins. OVO-LACTO
- These muffins are good plain or possibly with any of the variations listed below. The warning against overmixing applies doubly to muffins.
- Preheat oven to 425 degrees. In sifter or possibly wire-meshed sieve, combine flours, baking pwdr and salt. Sift into large bowl.
- In a smaller bowl, measure oil then, using same spoon, honey. Add in egg or possibly egg whites, and lowfat milk and soymilk. Whisk to dissolve honey. Add in to dry ingredients, mixing lightly just to moisten.
- Fill lightly oiled nonstick muffin tins 2/3 full. Bake till tops are golden and muffin is cooked through, about 20 min. Serve warm.
- Makes 12 bigmuffins.
- VARIATIONS: Add in 3/4 c. toasted finely minced nuts and 1/2 c. plumped raisins to flour mix, tossing to coat with rubber spatula. Proceed with recipe. To plump raisins on range, cover raisins with water and bring to boil over medium heat. Cover; remove from heat and let rest 30 min. In microwave, put raisins in 2-c. microwaveable container; cover with water.
- Cover with microwave-safe wrap. Microwave on full power for 4 min, let rest, covered, for 5 min. Drain well before adding to batter.
- Add in 1 c. washed, liquid removed blueberries to flour mix, tossing to coat.
- Proceed with recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 140 | |
| Calories from Fat 36 | 26% |
| Total Fat 4.08g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 523mg | 22% |
| Potassium 63mg | 2% |
| Total Carbs 22.71g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.87g | 5% |
| Protein 3.32g | 5% |
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