Whole Wheat Raspberry Muffins Recipes
BLUEBERRY WHOLE WHEAT MUFFINS
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
WHOLE WHEAT BLUEBERRY MUFFINS
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Provided by My4NonBlondes
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g
WHOLE-WHEAT RASPBERRY MUFFINS
Provided by Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
- Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
RASPBERRY YOGURT MUFFINS RECIPE
Provided by Six Sisters Stuff
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
- Mix dry ingredients together in a bowl.
- In a separate bowl, mix together oil, yogurt, and egg, until combined.
- Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
- Fold in raspberries
- Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
- Bake for about 20 minutes, or until the tops of the muffins begin to golden.
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