I've been making a lot of these whole wheat muffins lately. They are just slightly sweet and are perfect for buttering up, jamming up, honeying up or just eating them plain. The boys get excited about them and considering they are fairly innocuous, they fit the bill.
The other thing I like about this recipe is that it makes eighteen muffins and they freeze nicely. I usually bake the twelve regular muffins (as per what a standard muffin pan allows) and then have some leftover batter to get a little creative and make mini muffins with little dark chocolate chunks and craisins or nuts or whatever is closest on the pantry shelf that day.
Without further ado:
1/2 c sugar
1 egg
2 cups buttermilk (or a couple TBSP of vinegar and enough milk to reach 2 c mark - let sit for a few minutes to curdle)
1 tsp baking soda
2 c whole wheat flour
1 c all purpose flour
1/2 tsp salt
Preheat oven to 350 degrees. Beat egg and sugar together. Mix the dry ingredients in a separate bowl and then add in the egg/sugar mixture and the milk until combined.
Grease your muffin tins (for some reason, these just don't work well with liners) and bake about 15-20 min. If you are making mini muffins, scale it back to 10-12 min.
They're the kind of muffins that should be stored in a container or bag and even then, I would throw that in the fridge after a day or so. They stay pretty moist, but they kinda get that sticky sheen on them if they chill with their homies in a room temperature container too long. Otherwise, I store them in a ziplock bag in the freezer.
I found this recipe via the Money Saving Mom. I like a lot of her stuff - no frills, real simple!
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