This recipe is designed to be a good balance between tasteyness and healthyness. It has wheat bran, flax seed meal for fiber, canola oil and flax seed meal for healthy oils, and yogurt and whey for additional protein.
It is also a base recipe that you can then add fillings and toppings to, even allowing you to make multiple kinds of muffins in the same batch (e.g. your dozen muffins could be 4 banana, 4 blueberry, and 4 cinnamon).
1) Adjust overn rack to the middl eposition and preheat oven to 350 degrees F.
2) Spray standard muffin tin with nonstick vegetable oil spray
3) In a large bowl, whisk 1 3/4 cups flour, 1/4 cup wheat bran, 1/4 cup flax seed meal, 1 tbsp baking powder, and 1 tsp salt together. Set aside.
4) In a medium bowl, whisk egg vigorously in until well-combined and light-colored (about 20 seconds)
5) Add 3/4 cup sugar and whisk vigorously until thick and homogenous (about 30 seconds)
6) Add 5 tbsp canola oil in two batches, whisking between batches until the canola oil is fully incoprorated
7) Add 1 1/4 cup yogurt, 1/4 cup milk, 2 scoops whey. Whisk to combine.
8) Add liquid mixture to the flour mixture and fold with a rubber spatula until the batter just comes together (about 25-30 seconds -- small spots of flour may remain and batter will be thick and uneven). Do not overmix or the muffins will be heavy.
9) Use an ice cream scoop, disher, or large spoon to drop even amounts of batter into the greased muffin tin.
10) Add fillings to the top of each muffin (see notes below) and carefully mix in with a butter knife.
11) Bake for 12 minutes
12) Rotate pan from front to back to promote even cooking
13) Bake another 13-18 minutes until the tops are light golden brown and a toothpick inserted into the center of a middle muffin comes out clean.
14) Invert muffins onto a wire rack, stand the muffins upright, and cool for 5 minutes.
This recipe is flexible because you stir in the fillings after you have already put the batter in the cups. We've made muffins with the following fillings:
- frozen blueberries (rinse the ice crystals off first)
- freeze-dried strawberries (great for not making your muffins soggy)
- cinnamon and sugar
- mashed bananas
- diced, canned peaches (well-drained)
The sky is the limit. For advanced pairings, add spices with your fruit (e.g. blueberries and cardamom, cherries and cloves, etc.). Be sure to put some clue on the top of the muffin to remind you what's inside (like a slice of banana on top of the banana muffin, extra cinnamon sugar on the cinnamon muffin, etc.).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 191 | ||
Calories from Fat: 78 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 64.7mg | 2 % | |
Potassium 185mg | 5 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 18.2g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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