Basic Whole Wheat Muffins
""Good for You" never tasted so good! Kids and grown-ups alike deight in these soft muffins. I use yogurt for the dairy in this recipe. Substitute 1 cup of blueberries or other fruit for the raisins. This was a staple after school treat when my girls were young. Makes great mini-muffins! Freezes well. From the Whole Foods for the Whole Family Cookbook."
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
12-16 muffins
- Serves:
- 12-16
ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 cup brown sugar or 1/4 cup honey
- 1 teaspoon cinnamon (optional)
- 1⁄8 teaspoon ground cloves (optional)
- 1⁄2 teaspoon salt
- 1⁄2 cup raisins
- 1 egg, beaten
- 1 cup buttermilk or 1 cup yogurt
- 3 tablespoons oil or 3 tablespoons melted butter
directions
- Mix all dry ingredients thoroughly, including raisins.
- Make a well in the center of dry ingredients and add egg, milk and oil.
- Mix only until dry ingredients are moist.
- Fill greased muffin pans half full.
- Bake at 375F for 15 minutes.
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RECIPE SUBMITTED BY
In 2005 we moved into our dream home, the best part of which is 3 acres of land near a county greenway. I love the outdoors and camping, but I also love cooking. My favorite cookbook is Betty Crockers 2nd edition. It was a wedding present for my mom in 1956 and the cookbook I grew up with. I found one for me and each of my siblings on eBay.
I have always wanted a home that I can invite people to. We love having people over for everything from sit-down dinners to roasted marshmallows around a bonfire.
