HUCKLEBERRY MUFFINS
Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can't find huckleberries, blueberries work well.
Provided by Laura
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 27.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 213.4 mg, Sugar 15.2 g
WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams
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 ENGLISH MUFFINS
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.
Provided by Melissa Clark
Categories breakfast, brunch, project, appetizer, side dish
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLE WHEAT BANANA STRAWBERRY CRUMB MUFFINS (WITH NO SUGAR!)
I don't remember the last time that I made muffins "from a box." And I'm afraid if I tried muffins from a box, I wouldn't like them. They may be extra sweet...but I'm afraid they wouldn't taste real. Or good even. Since I gave up processed sugar and white flours this month, I've had to get creative with baking. I did get some wheat berries and sucanat to help make some sweeter treats that didn't have white flour or sugar involved. And I thought adding a crumb topping would be helpful since sucanat isn't quite as sweet as sugar. The sweet crumb topping was a perfect addition to these muffins. These were phenomenal. I did not think the kids would like them because they were made with all whole wheat flour (I've generally made muffins with half white and half wheat flour). I though the density and thickness of the muffins from being made with all whole wheat would be a turn off. Well, let me tell you...there were none left to freeze! Between breakfast, afternoon snack and being requested again that night for dessert, these guys didn't even have a chance to get into the freezer.
Provided by ElizabethKnicely
Categories Breakfast
Time 32m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Grease 12 muffin tins or line with paper cups.
- In a large stand mixer or mixing bowl, beat together the bananas, sucanat, egg, oil and applesauce. Beat in the whole wheat flour, baking powder, baking soda and salt. Gently fold in 1 cup of mashed strawberries.
- In a small mixing bowl, add the whole wheat flour, cinnamon and sucanat for the topping. Cut in butter with fork or pastry blender.
- Pour the batter into the greased muffin tin and then divide the topping evenly.
- Bake in the preheated oven for 18 to 22 minutes, or until toothpick come out clean.
- Let cool slightly before serving.
- Serve warm with butter.
- Makes 12 muffins.
Nutrition Facts : Calories 254.4, Fat 9, SaturatedFat 2.7, Cholesterol 37.8, Sodium 533.1, Carbohydrate 41.3, Fiber 5.7, Sugar 8.6, Protein 6.2
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