* 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
sugar.
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.
Source:
"kingarthurflour.com"
S(Internet Address):
"<http://www.kingarthurflour.com/recipes/100-whole-wheat-blueberry-muffins-recipe>"
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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