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Whole Wheat Muffins

Heart.Foods's picture
  Vegetable oil spray 1 Tablespoon
  Whole-wheat flour 1 Cup (16 tbs)
  Wheat germ 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 2 1⁄2 Teaspoon
  Sugar 4 Tablespoon
  Cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Grated zucchini 1⁄2 Cup (8 tbs)
  Grated orange peel 1 Teaspoon
  Egg substitute 1 (Equivalent To 1 Egg)
  Skim milk 1 Cup (16 tbs)
  Vegetable oil 1⁄3 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.

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Whole Wheat Muffins Recipe