Herbed Wheat Muffins Recipes

HERBED WHEAT MUFFINS

Steps:

• In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

100% WHOLE WHEAT MUFFINS

Steps:

• Pre-heat oven to 375 degrees F.
• Stir together the dry ingredients.
• In a separate bowl, stir together the liquid ingredients.
• Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

WHOLE WHEAT YEAST MUFFINS

Steps:

• In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
• Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
• Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
• Add 1 cup flour, and the whole wheat flour (starting with 1 1/2 cups) and adding enough to make a spongy, pancake-like batter. Stir smooth.
• Cover and let rise until doubled - about 30 minutes.
• Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
• Cover, and let rise again for 25 minutes.
• Preheat oven to 400*. Bake muffins @ 400* for 25 minutes, or until golden. Let cool 5 minutes, then brush with melted butter.