Wednesday, February 24, 2010

Yummy Whole Wheat Muffins (Really!)

When you think of whole wheat muffins, they are usually super dense and not very tasty. So when I came across this recipe from Mark Bittman, I had to try it out (esp since the kiddo loves muffins/cucpakes). The result, yummy! Moist and not dense. Give it a try with your favorite fruit or veggie.

Blueberry Whole Wheat Muffins
From Mark Bittman
Yields ~14


  • 1/2 cup melted unsalted butter
  • 2 1/2 cups white whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pureed blueberries
  • 1 egg, beaten
  • 1/2 cup buttermilk
  1. Preheat oven to 375 degrees and grease one 12-cup muffin tin.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
  3. In another bowl, whisk together the melted butter, banana, egg and buttermilk.
  4. Fold wet mixture into dry mixture and stir until just combined.
  5. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

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