Recipe by Laura M.
"Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk."
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unbleached all-purpose flour
whole wheat flour
plain nonfat yogurt
This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want, or just enjoy it as is.
These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good, slightly sweet. Kids liked them.
Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nutmeg for the cinnamon. I also cooked these as mini muffins for 10 minutes which was perfect. It's a great breakfast and will be a great snack later.
My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household, but I might try without next time. I think for the texture it is important to go quickly from mixing the wet & dry, right into the oven - the leavening acts quickly, and you want them to be fluffy! I will note - I had enough batter for more than 12 muffins using a bare pan (no liners), but only one pan, so I can't tell exactly how many it could have made. Oh, one more thing (sorry so long!), I really enjoyed splitting a muffin open and putting a bit of peanut butter on it - match that with fruit for a great light meal!
These are really good. I substituted craisins for the nuts but otherwise followed the recipe. They are light and fluffy and very tasty. I loved the nutmeg.
The flavor of these muffins is really good, but I am personally not crazy about the consistency. If you are looking for a fluffier non-dense muffin, these may be for you. I made only a few adjustments - used brown sugar instead of white because that's what I had - used a 1/2 cup of white flour and 1 1/2 cups of wheat. Also added some cinnamon and shredded carrot, and dried cherries in place of the nuts. I would try this recipe again but maybe add some oatmeal or something to make them more dense.
Good muffins. I used pecans instead of walnuts and cinnamon instead of nutmeg. They are tasty warm with a little butter :).
Love it! I used soy milk, added fresh blueberries cuz I wanted some fruit, 1/8 cup water to make it a bit fluffier, and 1.5 c wheat flour and 1/2 c white flour. I also didn't have nutmeg, so I used cinnamon. So good! Makes a little more than 12 muffins, probably more like 14 or 15. Does taste somewhat wheaty with my variation, but I like it that way on a healthier note.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat and Nuts Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 31
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