Whole Wheat Muffins Recipe
Summary
Ingredients
| Whole wheat flour | 3⁄4 Cup (12 tbs), unsifted | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Cooking oil | 1⁄4 Cup (4 tbs) | |
| Molasses | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 444 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 58.5 mg19.5%
Sodium 823.8 mg34.3%
Total Carbohydrates 60 g19.9%
Dietary Fiber 3.8 g15.3%
Sugars 16.6 g
Protein 10 g19.9%
Vitamin A 2.4% Vitamin C
Calcium 36.8% Iron 18%
*Based on a 2000 Calorie diet
Directions
Place whole wheat flour in a large mixing bowl, then sift all-purpose flour with sugar, baking powder, and salt directly into bowl; toss well to mix.
Beat egg with milk, oil, and molasses until foamy.
Make a well in the center of the dry ingredients, pour in liquid all at once and stir lightly and quickly just to mix; batter should be quite lumpy.
Spoon into greased muffin pans, three-fourths filling each cup.
Bake 20-22 minutes until lightly browned.
Serve hot with plenty of butter.
Chef
