These weekday-friendly muffins are healthier than many, thanks to whole wheat flour and limited oil. The batter keeps well in the fridge, so if you like, bake just a couple of muffins at a time, for always-oven-fresh treats.

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
20 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together both flours, baking powder, baking powder, cinnamon, and salt. In a medium bowl, combine eggs, brown sugar, oil, milk and honey. Add all at once to dry ingredients, stirring just until moistened. Fold in raisins. (If you like, store batter in a tightly covered container in the refrigerator for up to 3 days.)

    Advertisement
  • Preheat oven to 350°. Line muffin cups with paper bake cups. Without stirring, fill muffin cups 2/3 full. Bake for 18 to 25 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 5 minutes. Remove from pans; serve warm.

Banana-Walnut

In Step 1, omit raisins, and instead fold in 1 large banana, chopped, and 1/4 cup chopped walnuts, toasted. Continue as directed.Nutrition analysis per serving: same as above except: 259 calories, 36 g carbohydrate, 12 g total fat (2 g sat. fat), 18 g total sugar, 2% Vitamin C

Chocolate-Dried Cherry

In Step 1, omit raisins, and instead fold in 1/2 cup semisweet chocolate chips and 1/3 cup dried cherries. Continue as directed.Nutrition analysis per serving: 285 calories, 41 g carbohydrate, 13 g total fat (3 g sat. fat), 2 g fiber, 24 g total sugar, 4% Vitamin A, 2% Vitamin C

Blueberry-Orange

In Step 1, omit raisins, and instead fold in 3/4 cup fresh or frozen blueberries and 1 teaspoon orange zest. Continue as directed.Nutrition analysis per serving: same as above except: 240 calories, 35 g carbohydrate, 18 g total sugar, 2% Vitamin C, 7% iorn

Veggie-Confetti

In Step 1, fold 3/4 cup shredded carrot and/or zucchini into the batter. Continue as directed.Nutrition analysis per serving: same as above except 265 calories, 41 g carbohydrate, 2 g fiber, 27% Vitamin A, 1% Vitamin C, 156 mg sodium

Cranberry-Lemon

In Step 1, omit raisins, and instead fold in 3/4 cup dried cranberries and 1 teaspoon lemon zest. Continue as directed.Nutrition analysis per serving: same as above except: 259 calories, 39 g carbohydrate, 2 g fiber, 22 g total sugar, 1% Vitamin C, 150 mg sodium, 7% iron

Nutrition Facts

262 calories; fat 10g; cholesterol 32mg; saturated fat 1g; carbohydrates 40g; mono fat 2g; poly fat 6g; trans fatty acid 0g; insoluble fiber 1g; sugars 23g; protein 4g; vitamin a 65.3IU; vitamin c 0.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 36mcg; vitamin b12 0.1mcg; sodium 151mg; potassium 147mg; calcium 81mg; iron 1.4mg.
Advertisement

Reviews

Advertisement