Triple Wheat Muffins
Can you tell we've been preparing to teach a class on using wheat? Anyway, here's another recipe we made. I wasn't going to post it because last time I tried it, I was the only one who liked it. (It's not very sweet!) However, yesterday afternoon Steven announced that if he had to eat wheat, this was how he wanted it fixed. That's high praise! Because it's so basic, have fun experimenting with adding bananas or apples or crasins or cinnamon or whatever!
Triple-Wheat Muffins
1 cup wheat flour
1 cup white flour
¼ cup cooked cracked wheat (or whole)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons oil
2 tablespoons honey
Combine all ingredients. Bake at 375° for 15 minutes. Makes 12 regular size muffins at about 125 calories each. (For mini muffins, bake 7-8 minutes.)
It's also a great way to use up some of the honey sitting in your food storage closet!
Triple-Wheat Muffins1 cup wheat flour
1 cup white flour
¼ cup cooked cracked wheat (or whole)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons oil
2 tablespoons honey
Combine all ingredients. Bake at 375° for 15 minutes. Makes 12 regular size muffins at about 125 calories each. (For mini muffins, bake 7-8 minutes.)
It's also a great way to use up some of the honey sitting in your food storage closet!
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ReplyDeleteToday's variation - I used 1 1/2 cups white flour, 1/2 cup wheat flour and 2/3 cup already-cooked cracked wheat. Oh, and I used soured milk instead of buttermilk - add 1/2 tablespoon vinegar to 1 cup milk and let sit a few minutes. Then I added about 1/3 cup mini chocolate chips. Still delicious!
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