|Sifted whole wheat pastry flour||1 Cup (16 tbs)|
|Wheat germ||1/2 Cup (8 tbs)|
|Bran||1/2 Cup (8 tbs)|
|Rolled oats||1/2 Cup (8 tbs)|
|Powdered milk||1/4 Cup (4 tbs)|
|Raisins/Chopped dates / other dried fruit||1/2 Cup (8 tbs)|
|Chopped walnuts/Chopped pecans||1/2 Cup (8 tbs)|
|Buttermilk/Yogurt||1/2 Cup (8 tbs)|
|Apple juice||1/2 Cup (8 tbs)|
|Applesauce/One banana / grated carrot||1/2 Cup (8 tbs)|
|Molasses/One banana / grated carrot||1/4 Cup (4 tbs)|
1) The oven is preheated to 350 degrees C.
2) Muffin tins are greased and kept aside.
3) Egg whites are beaten till they peak and set aside.
4) The group 1 ingredients are mixed in a large bowl.
5) Group 3 ingredients are blended well in a blender.
6) This mixture is stirred into the dry ingredients (group 1).
7) Group 2 ingredients are stirred into this mixture.
8) Peaked egg whites are folded into this mixture.
9) The muffin batter is spooned into 12 greased muffin tins.
10) They are baked for about 30 minutes, till light golden brown.
11) The muffins are cooled on the rack.
1) Yeast muffin variety can be made, by soaking a tablespoon or more of yeast in the liquid ingredients and then added to the dry ingredients.
2) Corn muffins can be made by replacing whole wheat pastry flour and other dry ingredients, with 1 cup corn meal and 1 cup wheat germ.
3) Another option can be made with rice polishing or other types of flour, which can replace the whole wheat flour.
Serving size Complete recipe
Calories 2510Calories from Fat 691
% Daily Value*
Total Fat 78 g120%
Saturated Fat 16 g80%
Trans Fat 0 g
Sodium 463 mg19.29%
Total Carbohydrates 399 g133%
Dietary Fiber 37 g148%
Sugars 144 g
Protein 80 g160%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet