Makes 1
dozen (See Tip for making mini
muffins)
Recipe from King Arthur Flour
Husband-Tested
in Alice’s Kitchen
These muffins are moist, tender, and
delicious with a cup of hot coffee or tea.
No one will guess that they are 100% whole wheat and much better for you
than regular muffins! For a quick
breakfast, whisk the dry ingredients and store in the fridge the night
before. Then in the morning, pour in the
wet ingredients and the blueberries, stirring just to combine and then pop them
in the oven. Bake while you get ready
for the day and in no time at all, you’ll have a great breakfast.
2¼ cups
King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup brown sugar
¾ teaspoon
salt
1
teaspoon baking powder
½ teaspoon
baking soda
½ teaspoon
ground cinnamon, optional
1 cup
blueberries, fresh or frozen
1
teaspoon vanilla extract
⅓ cup
vegetable oil or applesauce
1½ cups
buttermilk or plain (not Greek)
yogurt or 1 1/4 cups liquid whey* (*The liquid drained from plain yogurt when
you make thick, Greek-style yogurt.)
Cinnamon-sugar
or coarse white sparkling sugar for topping, optional
Preheat
the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line
with paper baking 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 temperature.
Store leftovers loosely wrapped at room temperature.
Tip: This recipe will make about 3 dozen mini
muffins. Bake in a preheated 400°F oven for 9 to 10 minutes, or until a
toothpick inserted into the center of one of the muffins comes out clean.
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