Very Healthy Whole Wheat Muffins
Ready In: 50 mins
Serves: 10
Yields: 8 muffins
Ingredients
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup oats
- 1 cup milk
- 1 fresh lemon juice
- 1 cup whole grain cereal
- 4 tablespoons light brown sugar
- 3⁄4 cup maple syrup
- 2 eggs (beaten)
- 1⁄2 teaspoon cinnamon
- 1⁄3 teaspoon nutmeg
- 3⁄4 teaspoon vanilla extract
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup pecans (or your desired)
- 1⁄2 cup raisins (or your desired)
Directions
- Preheat oven at 375 degree.
- Combine the whole wheat flour, baking powder, baking soda, nutmeg, cinnamon and salt together and set aside.
- Mix the milk and fresh lemon juice together and set aside for about five minutes (or you can use 1 cup sour cream instead); I place the mixture in hot water, so that the milk becomes thicken quicker.
- Soaked the whole grain cereal in the milk mixture and set aside.
- Stir the light brown sugar and egg and mix well.
- Add vanilla extract and maple syrup into the egg mixture and mix well.
- Pour the milk mixture into the egg mixture and stir a little bit and then add pecans and raisins.
- Pour the dry ingredient into the mixture and mix well (not too much, just mix them together or the flour cannot be seen.
- Put the mixture into muffin cups about 3/4 full (i Usually make them full) and bake for 25 to 30 minutes.
- This recipe makes about 8 to 10 regular size muffins.
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