Whole Wheat Muffins Recipe
Ingredients
| Vegetable oil spray | ||
| 1 cup whole-wheat flour | ||
| Wheat germ | 1/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Sugar | 4 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Zucchini | 1/2 Cup (16 tbs), grated | |
| Orange peel | 1 Teaspoon, grated | |
| Egg substitute equivalent to 1 egg | ||
| Skim milk | 1 Cup (16 tbs) | |
| 1/3 cup acceptable vegetable oil | ||
Directions
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.
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.
Chef
