Whole-wheat Muffins

This recipe is from the March 2017 issue of Cooking Light. Muffins have about 132 calories each.

Whole wheat muffins
Whole-wheat Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Whole wheat muffins
Whole-wheat Muffins
Print Recipe
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first five ingredients -- flour, bran, baking soda, baking powder and salt.
  3. Add pie spice if using.
  4. Add vegetable oil, egg, banana, vanilla, yogurt and sugar. Stir until just combined.
  5. Grease a 12-cup muffin tin. Spoon batter into tin. Bake for 22 minutes.
Recipe Notes

This recipe has several alternatives.

  • Cherry-Gingerbread. Omit pie spice. Add 1/2 cup chopped dried cherries, 1/3 cup molasses, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground allspice. 180 calories per muffin.
  • Figgy Walnut. Omit pie spice. Add 3/4 cup sliced dried figs, 1/2 cup coarsely chopped walnuts and 1 teaspoon cinnamon. 187 calories per muffin.
  • Cranberry, Orange and Pistachio. Omit pie spice. Add 1/2 cup dried cherries, 1/2 cup chopped unsalted pistachios, 1 1/2 teaspoon grated orange rind, and 1/2 cup fresh orange juice. 179 calories per muffin.
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