Whole Wheat Muffins Recipe


MethodMain Ingredient


 Vegetable oil spray1 Tablespoon
 Whole-wheat flour1 Cup (16 tbs)
 Wheat germ1⁄4 Cup (4 tbs)
 Sifted all purpose flour3⁄4 Cup (12 tbs)
 Salt1⁄4 Teaspoon
 Baking powder2 1⁄2 Teaspoon
 Sugar4 Tablespoon
 Cinnamon1 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Grated zucchini1⁄2 Cup (8 tbs)
 Grated orange peel1 Teaspoon
 Egg substitute1 (Equivalent To 1 Egg)
 Skim milk1 Cup (16 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs) (Acceptable)


Preheat oven to 400° F.
Lightly spray muffin tin with vegetable oil.
In a bowl, combine all dry ingredients.
Stir until well blended.
Set aside.
In a small bowl, combine zucchini, orange peel, egg substitute, milk and oil.
Add mixture to dry ingredients, stirring quickly only to blend the ingredients.
Do not overmix.
Pour batter evenly into muffin cups.
Bake 20 to 25 minutes, or until muffins are firm.
Let muffins rest a few minutes in pan.
Remove from pan and serve immediately.
WHOLE-WHEAT NUT MUFFINS Add 1/2 cup unsalted dry-roasted chopped walnuts to batter just before baking.