Recipe from http://www.thekitchn.com
Husband-Tested in Alice’s Kitchen
In an effort to replace white flour
with whole-wheat flour in my baking, I’ve been testing recipes that I wish to use
for breakfast. These turned out quite
nicely. They are not sweet like a
dessert, but more like a light bread or cupcake. (Much to my husband’s disappointment.) I’ve
had them plain and also spread with some almond butter to go along with my
breakfast tea.
(Funny story:
My mother came to visit for a long weekend and, as always, she brought
up food from her fridge. (eggs, milk, veggies
from her crisper drawer, etc..) This trip she brought what I thought was plain
sour cream. I had some sour cream
leftover in my fridge too, so I decided now would be a good time to test this
recipe. I was in the middle of mixing
the ingredients only to discover that her “plain” sour cream was the kind that
had herbs mixed in for dipping. (The
container clearly said plain, but she must have reused the container.) Hmmm. I had less plain sour cream than I thought. So, I used some plain yogurt.
2 cups white
whole-wheat flour
1 teaspoon
baking soda
1 teaspoon
salt
1 teaspoon
cinnamon
¼ teaspoon ground
ginger
1¼ cup sour
cream
(I used ½ Greek plain yogurt, I’m sure you
can replace the sour cream with yogurt.
See comments above.)
¼ cup honey
or maple syrup
1 large egg
¼ cup olive
oil
½ teaspoon
vanilla extract
½ cup
raisins (optional)
½ cup
shredded apple (optional)
Heat the
oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each
well with olive oil or baking spray.
In a large
bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
Whisk the
sour cream, honey, egg, olive oil, and vanilla extract together in a separate
small bowl. Make a small well in the center of the dry ingredients and pour in
this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold
the ingredients together, folding from the bottom up to make sure all the dry
ingredients are incorporated. Stop as soon as the mixture comes together; do
not over mix. Depending on the fat content of the sour cream the mixture will
range in thickness from a gooey muffin batter to the consistency of very wet
cookie dough.
Bake for 18
minutes or until the muffins are barely golden on top, and the top springs back
a bit when touched with a finger.
Per
1 muffin serving (% daily value)
Calories 176; Fat 9.7 g (15%); Saturated 3.5 g
(17.3%); Carbs 21 g (7%); Fiber 2.2 g (8.9%); Sugars
6.6
g; Protein 3.2 g (6.3%); Cholesterol 12.5 mg (4.2%); Sodium
318.6 mg (13.3%)
1 comment:
Sounds delicious. Might have to try it!
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