HEARTY MUFFIN RECIPES RECIPES

HEARTY WHOLE GRAIN MUFFINS RECIPE | ALLRECIPES

Hearty Whole Grain Muffins Recipe | Allrecipes image

These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.

Provided by babooleena

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 18 muffins

Number Of Ingredients 19

Ingredients

½ cup raisins
1 cup all-purpose flour
1 cup whole wheat flour
? cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground allspice
½ cup nonfat dry milk powder
¼ cup toasted wheat germ
¼ cup wheat bran
3 tablespoons uncooked farina hot cereal (such as Cream of Wheat®)
3 egg whites
1?¼ cups unsweetened applesauce
1 large carrot, peeled and shredded
? cup vegetable oil
¼ cup bran cereal
3 tablespoons raw sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

Nutrition Facts : Calories 174.4 calories, CarbohydrateContent 30.7 g, CholesterolContent 0.7 mg, FatContent 4.5 g, FiberContent 2.4 g, ProteinContent 4.5 g, SaturatedFatContent 0.7 g, SodiumContent 253.5 mg, SugarContent 16 g

HEARTY BREAKFAST MUFFINS RECIPE - FOOD.COM

Hearty Breakfast Muffins Recipe - Food.com image

I got this recipe from another mom when I was looking for toddler friendly food ideas. These are packed with nuitrition. Another idea I was given was to add pureed veggies (such as baby food) to pancake batter and just add a bit of sugar and cinnamon to hide it.

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricot
1/3 cup sunflower seeds
1/3 cup flaked coconut
1/3 cup raisins or 1/3 cup chocolate chips
1 medium ripe banana, mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
**This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

Nutrition Facts : Calories 257.1, FatContent 15.1, SaturatedFatContent 2.4, CholesterolContent 31, SodiumContent 167.2, CarbohydrateContent 28.9, FiberContent 2.8, SugarContent 16.2, ProteinContent 3.8

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