PUFFED PANCAKES RECIPE RECIPES

Name: Whole Wheat Muffins
Total time: 30 min
Yield: 12 muffins
Ingredients: 1/2 cup melted unsalted butter, more for greasing tins; 2 1/2 cups whole wheat flour, preferably pastry flour; 3/4 to 1 cup sugar, depending on sweetness of fruit; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables; 1 egg, beaten; 1/2 cup buttermilk

More about "puffed pancakes recipe recipes"

WHOLE WHEAT MUFFINS RECIPE - NYT COOKING

Whole Wheat Muffins Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 30 minutes

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

Steps:

Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Nutrition Facts : @context http//schema.org, Calories 203, UnsaturatedFatContent 3 grams, CarbohydrateContent 29 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 5 grams, SodiumContent 162 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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