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100% Whole Wheat Blueberry Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 18 Sep 2017 13:45:23 -0700
* Exported from MasterCook *

                    Muffins, 100% Whole Wheat Blueberry

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Biscuits/Scones/Muffins         Bread-Bakers Mailing List
                 Breads/Muffins/Rolls            Breakfast
                 Desserts                        Food Processor
                 Fruit                           Grains
                 Hand Made                       Low Fat
                 Luncheon                        Posted
                 Side Dish                       Snacks
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4           cups  white whole wheat flour
   1                cup  brown sugar
      3/4      teaspoon  salt
   1           teaspoon  baking powder
      1/2      teaspoon  baking soda
      1/2      teaspoon  ground cinnamon -- optional
   1                cup  blueberries -- fresh or frozen
   1           teaspoon  vanilla extract
      1/3           cup  vegetable oil
   1 1/2           cups  buttermilk -- see note 1
                         cinnamon-sugar -- see note 2

Note 1: In place of buttermilk you can use plain (not Greek) yogurt 
or 1 1/4 cups liquid whey (which is the liquid drained from plain 
yogurt when you make thick Greek-style yogurt).

Note 2: Optional, for topping. You can also use coarse white sparkling 

Tips from our bakers:
Want to make mini muffins? This recipe will make about 3 dozen small 
muffins. Bake in a preheated 400F oven for 9 to 10 minutes, or until 
a toothpick inserted into the center of one of the muffins comes out clean.

Preheat the oven to 400F. Lightly grease the cups of a standard 
muffin pan; or line with paper baking cups, and grease the paper cups.

Whisk together all of the dry ingredients, including the blueberries.

In a separate bowl, whisk together the vanilla, vegetable oil, and 
buttermilk or whey.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the batter into the prepared muffin cups, filling them nearly 
full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with coarse sparkling sugar or 
cinnamon sugar, if desired.

Bake the muffins for 18 to 20 minutes, until a toothpick inserted 
into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, and after 5 minutes (or when 
they're cool enough to handle) transfer them to a rack to cool. Serve 
warm, or at room temp. Store leftovers loosely wrapped at room temp.

Yield: 12 muffins.

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Per Serving (excluding unknown items): 196 Calories; 7g Fat (30.0% 
calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber; 
1mg Cholesterol; 265mg Sodium.  Exchanges: 1 Grain(Starch); 0 Fruit; 
0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 2015 - 1010