Wholemeal Fruit Muffins Recipes
WHOLEMEAL FRUIT MUFFINS
Make and share this Wholemeal Fruit Muffins recipe from Food.com.
Provided by davejode
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degree celsius. Lightly grease a 12 x 1/2 cup capacity muffin pan, or use muffin cases.
- Mix together the coconut, sugar, flour, nuts, muesli, apple and berries in a large bowl.
- Combine banana, egg and milk in a jug, and mix together. Add to the dry ingredients, and combine using a large spoon.
- Spoon mixture into prepared muffin pan. And bake for 20 to 25 minutes, or until lightly browned.
- Let stand for 5 minutes before removing from pan. Cool on a wire rack. Serve warm or cold.
Nutrition Facts : Calories 117.7, Fat 2.4, SaturatedFat 1.6, Cholesterol 18.2, Sodium 52.5, Carbohydrate 23.2, Fiber 1.5, Sugar 16.1, Protein 2.8
FRUITY WHOLE WHEAT YOGURT MUFFINS
These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.
Provided by Manuela
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder.
- In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
- Stir mixtures together just until combined; batter will be very thick.
- Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
- Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
- This helps the leavening process.
WHOLE WHEAT AND NUTS MUFFINS
Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.
Provided by Laura M.
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g
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