WHOLE GRAIN MUFFIN RECIPE RECIPES

Name: Whole Grain Fruitcake Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 1 cup buttermilk; 1/3 cup canola oil; 2 eggs; 1/3 cup brown sugar; 1 teaspoon vanilla extract; 3/4 cup wheat bran; 1/2 cup rolled oats; 1 1/4 cups whole wheat flour; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 cup candied orange peel (fruitcake mixes)

WHOLE GRAIN FRUITCAKE MUFFINS RECIPE - FOOD.COM

Whole Grain Fruitcake Muffins Recipe - Food.com image

Make and share this Whole Grain Fruitcake Muffins recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup buttermilk
1/3 cup canola oil
2 eggs
1/3 cup brown sugar
1 teaspoon vanilla extract
3/4 cup wheat bran
1/2 cup rolled oats
1 1/4 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup candied orange peel (fruitcake mixes)

Steps:

In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
Preheat the oven to 400°F.
Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.

Nutrition Facts : Calories 162.7, FatContent 7.7, SaturatedFatContent 0.9, CholesterolContent 36.1, SodiumContent 224.1, CarbohydrateContent 21.3, FiberContent 3.6, SugarContent 7.1, ProteinContent 4.6

WHOLE-GRAIN BLUEBERRY MUFFINS RECIPE | REAL SIMPLE

Whole-Grain Blueberry Muffins Recipe | Real Simple image

Plump blueberries, oats, and whole-wheat flour deliver lots of fiber—meaning, you’ll stay full through your morning meetings.

Provided by Charlyne Mattox

Total Time 40 minutes

Yield Serves 12

Number Of Ingredients 14

Ingredients

1?¼ cups whole-wheat flour, spooned and leveled*
1 cup old-fashioned rolled oats
¼ cup flaxseed meal (available at natural-food stores)
¼ cup pecans
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup plain low-fat yogurt
½ cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 tablespoon grated orange zest, plus ¼ cup orange juice
1 large egg
1 teaspoon pure vanilla extract
2 cups fresh blueberries or one 8-ounce bag frozen blueberries

Steps:

Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.*Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.

Nutrition Facts : Calories 189 calories, CarbohydrateContent 29 g, CholesterolContent 26 mg, FatContent 7 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 2 g, SodiumContent 256 mg, SugarContent 13 g

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