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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.4
  • Total Fat: 3.3 g
  • Cholesterol: 17.8 mg
  • Sodium: 254.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Amma's Whole Wheat Muffins calories by ingredient
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Amma's Whole Wheat Muffins

Submitted by: SPRINGPEEPER

Introduction

High-fiber, low fat, fairly sweet. Good with soup. High-fiber, low fat, fairly sweet. Good with soup.
Number of Servings: 12

Ingredients

    1 1/2 cups whole wheat flour
    1/2 cup brown sugar, not packed
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/2 teaspoon soda
    1/4 teaspoon cinnamon
    1 cup buttermilk
    1 egg, large
    2 tablespoons oil
    1/2 cup raisins or currants

Directions

Makes 12 standard sized muffins.

Preheat oven to 375 F. Grease one standard size muffin tin thoroughly. Mix all dry ingredients, including brown sugar, in a large bowl. In a separate bowl, mix buttermilk, egg & oil. Make a well in the dry ingredients. Pour in wet ingredients and raisins. Stir quickly and lightly until just mixed, then immediately scoop into muffin tins. Pop into preheated oven. Bake until medium brown on top, toothpick comes out clean, they should spring back from a gentle touch.

Can be eaten plain, or split with butter. Kids love them (if they like raisins :) ).

Number of Servings: 12

Recipe submitted by SparkPeople user SPRINGPEEPER.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    These sound good. If I don't have buttermilk, may I use regular milk? - 8/14/11

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  • I added 1T each poppy seeds & flax seeds & 2T sunflower seeds & substituted craisins. - 11/10/12

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  • these are perfect. I did add just a pinch more sweetener. Then I had an apple that had gotten a little soft so I chunked it up into small pieces and threw that in there too. Thank you for sharing your family recipe. - 2/5/11

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  • These are perfect, soft and not gritty as some full whole wheat muffins. I sifted the dry ingredients then combined. The raisins are great, might sub in blueberries next time. Thanks for posting! - 4/21/10

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  • I made mine with a tsp of vanilla. They taste a bit salty and need something more to sweeten them. Next time, I think I'll try adding in some applesauce and a bit more sugar. I know it will alter the calories, but heck I just can't eat them how they are now! They're good w/ a touch of honey butter. - 9/27/07

    Reply from SPRINGPEEPER (3/1/09)
    Ah, you see, my mother used to make these so they're the hight of comfort food for me. They're sweet for traditional muffins, but not in comparison with what you find in coffee shops. And they're definitely whole-wheaty flavored.


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