These are moist, tasty muffins that are terrific for breakfast or packed for lunch. They are low fat as well.
This recipe can be altered for different flavours. For Carrot raisin muffins prepare this recipe but substitute grated carrots for the apple and use raisins instead of the dates.
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
1/2 cup of wheat bran
1 teaspoon of cinnamon
1/4 cup of packed brown sugar
1 teaspoon of baking POWDER
1 teaspoon of baking SODA
1/3 cup of chopped dates (be sure to check them for pits!)
1 egg, lightly beaten
1 cup of grated peeled apple
2 tablespoons of vegetable oil
1 cup of milk
In a large bowl, combine the whole wheat and the all purpose flours, the bran, the baking powder and baking soda, and the cinnamon. Stir in the dates.
In another bowl beat the egg with the sugar and oil; then stir in the apple and the milk.
Next, pour the above liquidy mixture into the flour mixture and stir it all just enough to get everything moist. Don't overmix this.
Spoon mixture into a nonstick muffin tin (or you can use those paper muffin holders in a regular muffin tin). Fill each one almost to the top.
Bake this at 375 degree's F (190 degrees C) for about 20 minutes or so until they are firm to the touch.
Makes a dozen muffins.
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